Beverage dispensing

ABSTRACT

A beverage dispenser for dispensing a carbonated beverage from a beverage source into a receptacle includes a housing defining an interior volume and having a first surface proximal to the beverage source and a second surface distal to the beverage source. The beverage dispenser further includes a conduit in fluid communication with the beverage source entering the first surface of the housing and terminating proximate the second surface of the housing. The dispenser also includes a multi-nodal flow rate controller disposed within the interior volume of said housing in contact with said conduit and a subsurface dispensing nozzle in fluid communication with the terminal end of the conduit. The flow through the conduit to the subsurface dispensing nozzle is compensated to maintain substantially hydraulic beverage flow within the conduit by adjusting the contact between the multi-nodal flow rate controller and the conduit.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.60/751,167, filed Dec. 15, 2005, U.S. Provisional Application No.60/751,120, filed Dec. 15, 2005, U.S. Provisional Application No.60/795,825, filed Apr. 28, 2006, U.S. Provisional Application No.60/795,824, filed Apr. 28, 2006, and U.S. Provisional Application No.60/795,823, filed Apr. 28, 2006. The entirety of each of theseapplications is incorporated herein by reference.

TECHNICAL FIELD

This description relates to beverage dispensing.

BACKGROUND

The dispensing of beer for public consumption is a ubiquitous activity.The dispensing of other carbonated and still beverages is equallywidespread.

One issue associated with the dispensing of beer and other carbonatedbeverages is the control of foaming within the fluid flow pathway as aresult of flow and associated pressure changes within a carbonatedbeverage or beer dispensing apparatus. The flow rate and pressuredirectly correlate, and drops in pressure beyond a defined magnitude orrate cause dissolved gases (typically carbon dioxide) in carbonatedbeverages to leave solution and enter gas phase. This physicalphenomenon is variously referred to in the beverage domain as foaming,blooming, breakout, out gassing, or foam out.

Another issue is the control of foaming as a result of the physicalinteraction of the beer or carbonated beverage with the vessel intowhich it is dispensed. For example, the degree of foaming that occursduring the pouring of a draft beer increases with increasing flow ratesinto the cup, glass, or pitcher, or any other vessel. The excessivefoaming that may occur as a draft beer is flowed into a drinking vesselis increased as a function of the flow rate, and foam formation isfurther increased by the entrainment of air into the beer as a functionof such flow induced agitation. This foam event associated with highflow rates into the serving vessel is variously referred to as foaming,frothing, or fobbing.

SUMMARY

According to one general aspect, a beverage dispenser for dispensing acarbonated beverage from a beverage source into a receptacle includes ahousing defining an interior volume and having a first surface proximalto the beverage source and a second surface distal to the beveragesource, and a conduit in fluid communication with the beverage sourceentering the first surface of the housing and terminating proximate thesecond surface of the housing. The beverage dispenser also has amulti-nodal flow rate controller within the interior volume of thehousing in contact with the conduit, and a subsurface dispensing nozzlein fluid communication with the terminal end of the conduit. Flowthrough the conduit to the subsurface dispensing nozzle is compensatedto maintain substantially hydraulic beverage flow within the conduit byadjusting the contact between the multi-nodal flow rate controller andthe conduit.

Implementations of this aspect may include one or more of the followingfeatures. For example, the multi-nodal flow rate controller may includeat least two nodes acting to regulate the contact between themulti-nodal flow rate controller and the conduit. Each node may cause alocal fluid flow restriction within the conduit. The multi-nodal flowrate controller may also include a motive element used to apply force toeach of the nodes. The motive element may include a thrust block and anadjustment member providing for adjustment of minimum flow and maximumflow through the multi-nodal flow rate controller. The adjustment membermay include a threaded stud coupled to an adjustment nut, such that whenthe multi-nodal flow rate controller is in a maximum flow condition, thenodes contact the adjustment nut. The threaded stud and adjustment nutmay be configured to provide fine adjustment of the minimum and maximumflow positions of the multiple nodes.

In addition, the beverage dispenser may include a user interface forreceiving information indicating the volume of the receptacle, durationof dispensation, and/or thickness of a foam layer of the beverage afterdispensation. The multi-nodal flow rate controller may be set for amaximum desired flow rate and a minimum desired flow rate. The dispensermay be operable in an active mode and a passive mode. The beveragedispenser may further include a motive element used to apply force toeach of the nodes in order to define a flow rate of fluid through theconduit. Correspondingly, when the dispenser is operable in the activemode, the motive element may be controlled via pulse width modulation.At least a portion of the subsurface dispensing nozzle may actuatebetween a first position and a second position. The entire subsurfacedispensing nozzle may actuate between a first position and a secondposition.

Furthermore, the conduit and multi-nodal flow rate controller may beselected to minimize gas breakout during dispensation of the beverage.The subsurface dispensing nozzle may further include a dispensing tipmovable between a first, open position and a second, closed position.The dispensing tip may selectively provide a subsurface foam-generatingdispensation in response to input from a user of the dispenser. Thebeverage dispenser may further include a flow meter in fluidcommunication with the conduit. At least one sensor may be a pressuresensor or a temperature sensor. The beverage dispenser may include acooling circuit with a coolant inside, and the cooling circuit may beconfigured to pass in proximity to the multi-nodal flow rate controllerto provide a cooling effect to the beverage in the conduit. Themulti-nodal flow rate controller may include multiple nodes that createa fluid recirculation zone downstream of each node in the fluid flowpathway. The fluid recirculation zones may be denoted by fluid flowseparation from the conduit wall at the points of flow restriction suchthat substantial head loss is introduced by way of turbulent energydissipation within the ensuing recirculation zones. The node spacing maybe such that the detached flow immediately downstream of each nodalrestriction is substantially re-attached at the entry of the subsequentnode. The nodal spacing may be between one and eight internal conduitdiameters. The multi-nodal flow rate controller may be completely housedwithin an internal fluid flow pathway of the subsurface nozzle.

Moreover, the beverage dispenser may include a horizontal mountingsurface, and the beverage source may be disposed below the horizontalsurface and the dispensing nozzle may be disposed above the horizontalsurface. The flow rate controller may be disposed above the horizontalsurface. The housing may be disposed on the horizontal surface, and thedispensing nozzle may disposed within the housing. The housing may bemounted on the horizontal surface, and the dispensing nozzle and theflow rate controller may be disposed in the housing. The dispenser maybe capable of filling a pint or half-liter receptacle to a desiredmeasured line with a wide variety of beverages in a dose time measurefrom start of beverage flow to end of beverage flow of about three and ahalf seconds or less, with a manual or electronically definable andcontrollable amount of foam generation. The exterior surfaces of thedispensing nozzle may be coated with an antibacterial coating or film toreduce the rate of bacterial growth on the nozzle. Substantially allportions of the fluid flow pathway internal to the dispenser may beconfigured to allow self-draining of fluid to enhance ease and efficacyof cleaning, rinsing, and sanitation.

According to another general aspect, a method of dispensing a beverageinto a receptacle includes providing a beverage dispenser having ahousing, a conduit with a cross-sectional area running through thehousing, a multi-nodal flow rate controller in the housing that is incontact with the conduit, and a subsurface dispensing nozzle in fluidcommunication with the conduit. Flow through the conduit to thesubsurface dispensing nozzle is regulated by regulating the contactbetween the multi-nodal flow rate controller and the conduit. The methodalso includes selectively altering the cross-sectional area of at leasta portion of the conduit using the flow rate controller to minimize gasbreakout associated with beverage flow through the conduit, anddispensing the beverage through the conduit and the subsurfacedispensing nozzle.

Implementations of this aspect may include one or more of the followingfeatures. For example, the method may also include selectively changingthe flow rate through the conduit from a first flow rate to a secondflow rate. The step of selectively changing may be implemented inresponse to duration of flow, prior flow through the conduit, input froma user of the beverage dispenser, and/or input from a programmer of thedispenser. Dispensing may be performed for a predetermined duration oftime, for a predetermined volume of beverage, or until the receptacle issubstantially full. The method may further include providing a coolingcircuit having a coolant inside, and the cooling circuit may beconfigured to pass in proximity to the multi-nodal flow rate controllerto provide a cooling effect to the beverage in the conduit. The methodmay include providing at least one subsurface pulse of a fluid throughthe beverage in the receptacle to generate foam in the beverage. Thefluid may be the beverage or a gas. In addition, the method may includeproviding a pulse of fluid into the beverage in the receptacle via abottom shutoff valve disposed above, below, or at the upper surface ofthe beverage.

According to another general aspect, a beverage dispensing system foruse in an environment having an ambient pressure and temperatureincludes a source of pressurized gas, a beverage source pressurized to alevel greater than the ambient pressure by the source of pressurizedgas, and a dispenser including a conduit in fluid communication with thebeverage source and a subsurface dispensing nozzle in fluidcommunication with the conduit. The system also includes a multi-nodalflow rate controller along the conduit proximal to the beverage sourcein relation to the subsurface dispensing nozzle. Flow through theconduit to the subsurface dispensing nozzle is compensated to maintainsubstantially hydraulic flow within the conduit by adjusting the contactbetween the multi-nodal flow rate controller and the conduit.

Implementations of this aspect may include one or more of the followingfeatures. For example, the beverage dispensing system may also include aflow meter in fluid communication with the conduit. The multi-nodal flowrate controller may be disposed within the dispenser. The subsurfacedispensing nozzle may include a tip movable between a first position anda second position. The subsurface dispensing nozzle tip may be actuatedusing the same gas source as is used to pressurize the beverage source,using a gas source separate from that used to pressurize the beveragesource, or by action of an electric motor or an electric solenoid. Thesubsurface dispensing nozzle tip may selectively provide a subsurfacefoam-generating dispensation in response to input from a user of thedispenser. The subsurface dispensing nozzle tip may provide at least onesubsurface pulse of a fluid through the beverage in the receptacle togenerate foam in the beverage. The exterior surfaces of the dispensingnozzle may be coated with an antibacterial coating or film to reduce therate of bacterial growth on the nozzle.

According to another general aspect, a method of mass dispensing of afluid includes providing a dispenser having a conduit, a multi-nodalflow rate controller in contact with at least a portion of the conduit,and a subsurface dispensing nozzle. The method also includes measuringat least one parameter, such as fluid flow rate through the conduit ordispensing time during which the fluid is dispensed through thesubsurface dispensing nozzle. In addition, the method includesselectively adjusting the flow of the fluid in response to themeasuring.

According to another general aspect, an electronic controller for adevice for dispensing a beverage from a beverage source into areceptacle includes a processor acting in accordance with a set ofmachine readable instructions and a memory in data communication withthe processor, and a user interface, including user-selectable indiciafor providing to the processor information indicating the size of thereceptacle. The processor controls the device for dispensing a beveragebased on the provided information.

Implementations of this aspect may include one or more of the followingfeatures. For example, the electronic controller may further includemeans for tracking the number of beverages dispensed from the beveragesource. The user interface may further include user-selectable indiciafor causing the device to generate foam in the dispensed beverage. Theelectronic controller may also include means for adjusting a flow rateof beverage through the device for dispensing a beverage. The userinterface may also include user-selectable indicia for specifyingbeverage dispensing settings. The processor may control flow of thebeverage through the device by adjusting the dispensation time of thedevice or the flow rate of a beverage through the device. The userinterface may be substantially impervious to fluids. The electroniccontroller may include means for specifying the beverage dispensingcharacteristics after a predetermined amount of idle time.

According to another general aspect, an apparatus for compensation offlow in a fluid dispensing system includes a subsurface fluid dispensingnozzle for initiating and terminating fluid flow, a fluid flow pathway,and a volumetric fluid flow controller with multiple flow restrictingnodes. The volumetric fluid flow controller is in communication with thesubsurface fluid dispensing nozzle via the fluid flow pathway anddefines a first fluid flow rate through the subsurface fluid dispensingnozzle.

Implementations of this aspect may include one or more of the followingfeatures. For example, the volumetric fluid flow controller may definethe first fluid flow rate during a first portion of a fluid dispensecycle and a second fluid flow rate through the subsurface fluiddispensing nozzle during a second portion of the fluid dispense cycle.The volumetric fluid flow controller may change the second fluid flowrate to a third fluid flow rate through the subsurface fluid dispensingnozzle prior to the completion of the fluid dispense cycle. The firstfluid flow rate may be less than the second fluid flow rate. The thirdfluid flow rate may be less than the second fluid flow rate or higherthan the second fluid flow rate. The fluid may flow through thesubsurface fluid dispensing nozzle at the first fluid flow ratethroughout the fluid dispense cycle.

In addition, the volumetric fluid flow controller may be locatedupstream of the subsurface fluid dispensing nozzle in the fluid flowpathway. The volumetric fluid flow controller may be disposed in thesubsurface fluid dispensing nozzle. The flow restricting nodes may beconfigured to reduce the amount of force necessary to compress the fluidconduit in order to achieve the desired flow rate. The subsurface fluiddispensing nozzle may include an internal passageway with a diameter ofless than about one inch. The subsurface fluid dispensing nozzle mayinclude a volumetric displacement that allows the entire beverageportion to be delivered into a receptacle with the dispensing nozzleremaining at the bottom of the receptacle without causing overflow ofthe receptacle. The volumetric fluid flow controller may define thefirst, second, and third fluid flow rates based on temperature andpressure readings of the fluid flowing through the subsurface fluiddispensing nozzle.

According to another general aspect, a method for controlling volumetricflow rate during a fluid dispense event includes initiating a fluiddispensing event by opening a valve disposed in a subsurface fluiddispensing nozzle. The method also includes establishing a firstvolumetric fluid flow rate through the subsurface fluid dispensingnozzle by flowing the fluid received from a fluid source through avolumetric flow rate controller having multiple flow restricting nodesacting to limit fluid flow through the flow rate controller.

Implementations of this aspect may include one or more of the followingfeatures. For example, the method may further include establishing asecond volumetric fluid flow rate through the subsurface fluiddispensing nozzle by altering the flow pattern of the fluid through theflow restricting nodes, where the first volumetric fluid flow rate maybe established during a first portion of a fluid dispense cycle and thesecond volumetric fluid flow rate may be established during a secondportion of the fluid dispense cycle. The method may include reducing thesecond volumetric fluid flow rate to a third volumetric fluid flow ratethrough the subsurface fluid dispensing nozzle prior to the completionof the fluid dispense event. The first volumetric fluid flow rate may beless than the second volumetric fluid flow rate. The fluid may flowthrough the subsurface fluid dispensing nozzle at the first volumetricfluid flow rate throughout the fluid dispense event. Establishing thefirst, second, or third volumetric fluid flow rates may includereceiving temperature and pressure readings of the fluid flowing throughthe subsurface fluid dispensing nozzle.

According to another general aspect, a method of minimizing gravimetricfallout in a fluid dispensing system includes defining a volumetric flowrate for a subsurface dispensing nozzle such that a flow velocity in thesubsurface dispensing nozzle is greater than that established by gravityon the fluid in the nozzle.

Implementations of this aspect may include one or more of the followingfeatures. For example, the flow velocity may prevent gas from enteringthe subsurface dispensing nozzle during dispensing of the fluid,limiting gas formation in the fluid flow. The dispensing nozzle mayinclude an internal passageway having a diameter of less than about oneinch.

According to another general aspect, a method for controlling thequantity of foam during a beverage dispensing event includes initiatingthe beverage dispensing event by opening a shutoff valve disposed in thebottom of a subsurface beverage dispensing nozzle. The method alsoincludes opening and closing the shutoff valve of the subsurfacedispensing nozzle at least once during the dispensing event to create adisturbance in the beverage to generate a defined amount of foam in thedispensed beverage.

Implementations of this aspect may include one or more of the followingfeatures. For example, the opening and closing of the shutoff valve mayoccur when the subsurface dispensing nozzle is located above the uppersurface of the dispensed beverage. The opening and closing the valve ofthe subsurface dispensing nozzle may be manually or automaticallyapplied. The method may further include establishing a second volumetricflow rate through the subsurface beverage dispensing nozzle by alteringthe flow pattern of the fluid through the volumetric flow controller,where the first volumetric fluid flow rate is established during a firststage of the beverage dispense event and the second volumetric fluidflow rate is established during a second stage of the beverage dispenseevent, and the transition from the first volumetric flow rate to thesecond volumetric flow rate is controlled to provide a defined amount offoam.

The method may include changing the second volumetric fluid flow rate toa third volumetric fluid flow rate through the subsurface fluiddispensing nozzle prior to the completion of the fluid dispense event togenerate a desired amount of foam. Opening and closing the shutoff valveof the subsurface dispensing nozzle at least once may be applied to abeverage serving after the beverage has been poured but prior to servingto a customer for the purpose of refreshing or restoring a desired foamcap finish that has dissipated over the time period from first pour tocustomer serving. Variations in the shape and size of a beverage servingcontainer may be accommodated with regard to the foam finish of thepour, as desired, by varying the number of subsurface foam makingopening and closing cycles applied to the beverage at the end of thepour until the desired foam finish is achieved.

In addition, the shutoff may be cyclically opened to a flow aperturedimension which is less than fully open for the purpose of creatinghigher flow velocity and thus more turbulent flow, increasing the amountof foam formed with each open-close cycle. The valve may be cyclicallyoperated from closed to fully open and back to closed, and the rate ofclosing motion of the valve may be variable, thus allowing the period ofbeverage flow and its flow velocity to be increased, thus increasing theamount of flow turbulence and the amount of foam created with eachopening and closing cycle. The duration of a foam making opening andclosing cycle, as measured from initiation of shut-off valve opening tocompletion of shut-off valve closing, may be about one hundredmilliseconds or less. The duration of a foam making opening and closingcycle, as measured from initiation of beverage flow control valveopening to completion of beverage flow control valve closing, may beabout 60 milliseconds or less. The total duration of all of thefoam-making pulses applied to a poured beverage may be about one secondor less.

Furthermore, the method may also include providing a beverage dispenserelectronic controller, where the desired foam cap to be applied tosuccessive pours may be determined by sequentially applying single flowpulses until a desired foam level is reached, and then entering thenumber of foam making pulse cycles into the beverage dispenserelectronic controller for use with subsequent pours. The number of flowpulses may be part of a complete set of beer dispensing parameters usedas a recipe for producing a desired pour with a desired foam finish.Foam making cycles at a comparatively high volumetric flow rate may becombined with foam making cycles at a comparatively lower volumetricflow rate, making more foam in fewer pulse cycles and in less time, butwith a foam quantity resolution essentially equivalent to forming thesame amount of foam only at the lower flow rate. The number of foammaking subsurface pulsed flow cycles may be operator-determined andoperator-initiated, provided the shutoff valve opening and closingmotions are rapid and complete, without the possibility of undefined orunintended intermediate positioning or actuation rates of the nozzlevalve.

Moreover, the method may also include providing a temperature sensingcomponent in the nozzle to sense the temperature of the beer in order toreduce the pulsed flow cycle count with increasing beer temperature,which would cause increased beer foaming, and increasing pulsed flowcycle count due to decreasing beer temperature. The change in pulsedflow cycle count due to a change in beverage temperature may be combinedon a weighted formula basis with the change in pulsed flow cycle countdue to a change in beverage pressure in order to maintain a consistentand desired foam cap. Increasing beer temperature inferentially measuredas a function of elapsed time, as measured from the last beveragedispensing event, may cause the pulsed flow cycle count to be reduced,in order to maintain a consistent and desired foam cap. In addition, themethod may include reducing the pulsed flow cycle count applied to thebeverage to avoid foamy beverage overflow of a drink vessel at the endof dispensing due to reducing gas solubility with increasing beveragetemperature in the dispenser nozzle after periods of inactivity.

In particular implementations of the methods described for making foamin a dispensed beverage, pulsed beverage flow, introduced into a pouredbeverage below the fluid surface, can cause formation of foam variableby the number of flow pulses, and the amount of foam formed with eachpulse and cumulatively as the sum of all pulses may be controlled as afunction of pulse flow rate, pulse flow duration, pulse flow velocity,pulse flow shape, and pulse flow frequency. In certain implementations,the subsurface position or location of the beverage nozzle flow tip in aserving glass during the primary dispense flow need not be changed oraltered for correct and effective application of pulsed flow foam makingcycles to form the desired foam finish at the completion of thedispensing of the primary beverage serving volume.

According to another general aspect, an apparatus for controlling thequantity of foam generated during a beverage dispense event includes asubsurface nozzle having a beverage flow control valve and an actuatorfor opening and closing the flow control valve below the surface of thebeverage to cause a substantially repeatable flow disturbance in thebeverage to generate a defined amount of foam in each beverage dispenseevent.

Implementations of this aspect may include one or more of the followingfeatures. For example, the apparatus may further include an electroniccontroller in which a desired amount of foam can be entered as adesignated number of subsurface flow cycles for automatic implementationat the conclusion of a beverage dispense event. The electroniccontroller may include a user interface comprising a sealed membraneswitch panel. The number of opening and closings of the flow controlvalve may be part of a set of dispensing parameters used for producing adesired amount of foam during a beverage dispense event. The opening andclosing of the control valve may be specified by user inputs of pulse onand pulse off time. The control valve may be cyclically opened to a flowaperture dimension that is less than fully open for the purpose ofcreating higher flow velocity thereby increasing the amount of foamformed with each open-close cycle. The apparatus may include means formechanically and adjustably varying the open position of the controlvalve.

In addition, the apparatus may further include an electronic motionencoding apparatus for measuring and adjustably varying the openposition of the control valve. The control valve may be cyclicallyoperated from closed to fully open and back to closed, and the rate ofclosing motion of the valve may be variable, thus allowing the period ofbeverage flow and its flow velocity to be increased, thus increasing theamount of flow turbulence and the amount of foam created with eachopening and closing cycle. Means may be provided for mechanically andadjustably varying the open foam making position of the beverage flowcontrol valve following a beverage dispensing pour for the purpose ofseparately defining beverage flow velocity and hence flow turbulence forpulsed flow foam making. The apparatus may include an electronic motionencoding apparatus for measuring and adjustably varying the open foammaking position of the beverage flow control valve for the purpose ofseparately defining beverage flow velocity and hence flow turbulence forpulsed flow foam making. The apparatus may include a detector forelectronically detecting the fully closed and fully opened positions ofthe beverage flow control valve, and the detector may be used to senseand define a complete pulsed flow cycle.

Furthermore, the apparatus may include an electronic dispenser systemcontroller in which the desired amount of foam may be entered as adesignated number of subsurface pulsed flow cycles into an electronicdispenser system controller for automatic implementation at theconclusion of a primary volume beverage pour. The apparatus may includea measuring and comparing element, and valve stroke position encoding ofthe subsurface filling bottom shutoff beverage dispensing valve mayallow the fully open to flow and the fully closed to flow motiontransmit times to be measured and compared to defined and expectedelapsed times, thus assuring that foam making flow pulse cycles areproduced correctly and causing termination of the foam producing flowpulse cycle sequence and alarming if the actuation times are not corrector within specified variation limits. The apparatus may include ameasuring and comparing component, and valve stroke position encoding ofthe flow control valve may allow the total elapsed time of all desiredfoam making flow pulse cycles to be measured and compared to a definedand expected elapsed time.

Moreover, the apparatus may include a measuring and comparing component,and valve stroke position encoding or flow on-off encoding of thebeverage flow control valve may allow the number of completed foammaking flow pulse cycles to be counted and compared to a programmednumber of cycles, thus assuring that the amount of foam producedcorresponds to the amount desired, and causing alarming if the cyclecount is not correct. The apparatus may include a pressure sensor tomeasure the pressure applied to the beverage in the beverage containeror in the beverage flow pathway, and the pulsed flow cycle count may bereduced with increasing beer foaming due to increasing flow turbulencedue to increasing volumetric flow rates due to increasing beveragepressure, and the pulsed flow cycle count may be increased withdecreasing beer foaming due to decreasing flow turbulence due todecreasing volumetric flow rates due to decreasing beverage pressure.

According to another general aspect, a method of initiating a beveragedispensing event includes placing a container below a subsurfacedispensing nozzle assembly of a beverage dispenser and contacting thesubsurface dispensing nozzle assembly with the container such that adispensing tube of the subsurface dispensing nozzle assembly is actuatedto initiate the beverage dispensing event.

Implementations of this aspect may include one or more of the followingfeatures. For example, actuation of the dispensing tube may be such thatthe dispensing nozzle assembly rotates about a pivot axis and contacts aswitch to initiate the dispensing event. Contacting the nozzle assemblymay include contacting the nozzle assembly with an internal surface ofthe container.

According to another general aspect, an apparatus for initiating abeverage dispensing event includes a subsurface beverage dispensingnozzle assembly with a dispensing tube configured to contact a beveragereceiving vessel and move as a result of such contact, and a switch forcontacting a portion of the subsurface beverage dispensing nozzleassembly when the vessel contacts the dispensing tube.

Implementations of this aspect may include the following feature. Thesubsurface beverage dispensing nozzle assembly may be mounted forpivotal movement such that when the vessel contacts the dispensing tube,the subsurface nozzle assembly pivots about an axis and a portion of thesubsurface nozzle assembly contacts the switch to initiate thedispensing event.

According to another general aspect, a beverage dispenser for dispensinga carbonated beverage from a beverage source into a receptacle includesa housing that defines an interior volume and has a first surfaceproximal to the beverage source and a second surface distal to thebeverage source, and a conduit in fluid communication with the beveragesource entering the first surface of the housing and terminatingproximate the second surface of the housing. The beverage dispenser alsoincludes a flow rate controller in the interior volume of the housing incontact with said conduit, and a subsurface dispensing nozzle in fluidcommunication with the terminal end of the conduit. Flow through theconduit to the subsurface dispensing nozzle is compensated to maintainsubstantially hydraulic beverage flow within the conduit by adjustingthe contact between the multi-nodal flow rate controller and theconduit. In addition, the beverage dispenser includes a user interfacefor receiving information indicating the volume of a receptacle,duration of dispensation, and/or thickness of a foam layer of thebeverage after dispensation.

Implementations of this aspect may include one or more of the followingfeatures. For example, the flow rate controller may be separate andapart from the dispensing nozzle. The flow rate controller may behydraulically upstream of the dispensing nozzle.

In one aspect, a dispenser controls the volumetric flow rate of beerwithout causing the dissolved gases in the beer or other carbonatedbeverage to come out of solution and enter the gas phase. The volumetricflow rate control device or apparatus or controller device or apparatusused for this purpose may be capable, at customary beverage servingtemperatures, of altering the volumetric beverage flow rate over atleast an 8:1 range as measured at the point of dispense without causingoutgassing as a function of its own discrete and intended flowcontrolling action or function.

In another aspect, the velocity of beverage flow into the serving vesselduring a pour (expressed as volumetric units per unit of square area)may be defined and limited in order to limit and control the amount offoam produced in the serving vessel, at customary beverage servingtemperatures. The control of directional flow characteristics ofbeverage entering the serving vessel is a close correlation of flowvelocity control.

In another aspect, the fallout of beverage from the dispenser nozzle dueto gravimetric flow during a dispense cycle may be reduced in order tolimit the undefined mixed phase (gas-liquid) induced flow turbulence andfoaming caused by such fallout.

In another aspect, the beverage dispenser fluid flow pathway may bedesigned in a way that it can be readily primed and maintained in asubstantially hydraulic condition in all normal flow and non-flowconditions and at customary beverage serving temperatures.

In another aspect, the beverage pour volumetric flow rate may beadjustable manually or automatically to accommodate and compensate forchanges in carbonated beverage temperatures. Further, the beverageserving volume may be maintainable, manually or automatically, at adesired value with changes in the volumetric flow rate of the beveragecaused by adjustment for beverage temperature. Further, the beverageserving volume may be maintainable, manually or automatically, at adesired value as the beverage volumetric flow rate changes with changesin the motive flow force applied to the beverage (typically gas headpressure with beer).

In another aspect, particular implementations of the dispenser fitwithin existing physical settings and spaces where present dispensersare installed and are similarly sized.

In another aspect, the dispenser may be able to immediately dispense abeverage pour that is satisfactory to serve to a consumer after thebeverage dispenser has been inactive for a lengthy period of time. Byexample, it may be able to dispense a draft beer with correct portionmeasurement and acceptable foam finish after a period during which nobeverage has been poured of one half hour or more.

In another aspect, the carbonated beverage dispenser may include avolumetric liquid flow rate control or controller separate and apartfrom the subsurface filling bottom shut-off nozzle. The volumetricliquid flow rate control or controller also may be contained within thegenerally tubular and generally vertical nozzle barrel of the subsurfacefilling bottom shut-off nozzle. The volumetric liquid flow rate controlor controller also may be hydraulically and physically located upstreamfrom the subsurface filling bottom shut-off nozzle. More generally, thevolumetric liquid flow rate control or controller can be locatedhydraulically in any location between the source of the beverage and thedispensing orifice of the subsurface filling bottom shut-off nozzle.

In another aspect, a carbonated beverage dispenser may be configuredsuch that valve-mediated or controlled flow of liquid beverage, from noflow to flow or from flow to no flow, is controlled by the subsurfacefilling bottom shut-off nozzle.

In another aspect, a beverage dispenser may include a volumetric liquidflow rate control device utilized in the dispensing apparatus toadjustably resist, restrict, reduce or establish the beverage volumetricflow rate through the beverage flow pathway, but that is not blocking orocclusive to beverage flow and does not provide flow on-off valvingaction.

In another aspect, a carbonated beverage dispenser includes a liquidflow pathway comprising a volumetric liquid flow rate control orcontroller and a subsurface filling bottom shut-off nozzle in which bothare free of beverage exposed or beverage contacting threads or recessesor crevices such that a comparatively straight through, low turbulence,liquid flow pathway is created.

In another aspect, a carbonated beverage dispenser is configured suchthat the separate and discrete volumetric liquid flow rate controldevice can be of a configuration to fit entirely inside a verticallyoriented rectangular space measuring no more than 12 cm by 12 cm on aside, or inside a vertically oriented cylinder with a diameter of 12 cm.

In another aspect, a beverage dispenser includes a separate and discretevolumetric liquid flow rate control device, located hydraulicallyupstream from the subsurface filling bottom shut-off beverage dispensingnozzle, or located within the barrel of the nozzle, that has a beverageflow contact pathway length from device inflow to outflow of no morethan 25 centimeters.

In another aspect, a carbonated beverage dispenser is configured suchthat the internal liquid volume of the generally vertical nozzle barrellumen of the subsurface filling bottom shut-off nozzle is always lessthan the beverage serving volume.

In another aspect, a carbonated beverage dispenser is configured suchthat the comparatively small volumetric displacement of the subsurfacefilling bottom shut-off nozzle typically allows the entire beverageportion to be delivered into the serving container with the fillingnozzle tip remaining at the bottom of the vessel without causingoverflow of the vessel.

In another aspect, a beverage dispenser includes a subsurface fillingpositive shut-off nozzle having an internal volume of ten percent orless of the total volume of a particular beverage serving container andthat typically allows a full measure beverage serving pour volume to bedelivered into the serving container without overflow due to volumetricdisplacement with the filling nozzle remaining fully immersed to thebottom of the cup throughout the pour.

In another aspect, a beverage dispenser is configured such that theinternal volume of the subsurface positive shut-off beverage dispensingnozzle barrel, when fully immersed to the bottom of the servingcontainer throughout a pour, is sufficiently small not to causedepletion of the volume of beer dispensed into the container upon nozzleclosure and removal from the container to a level where pour volumeremaining in the container falls below a designated or desired fullmeasure pour mark or level.

In another aspect, a carbonated beverage dispenser includes rapid andefficient priming or packing of the disclosed apparatus liquid flowpathway such that a hydraulic condition is established throughout,requires only beverage contact with the structure consisting of a flowconduit from the beverage source connecting to the subsurface fillingpositive shut-off nozzle containing a volumetric liquid flow ratecontrol device within the nozzle barrel (or with structure consisting ofa flow conduit from the beverage source to the volumetric liquid flowrate control device, a flow conduit from the volumetric liquid flow ratecontrol device to the subsurface filling positive shut-off nozzle, andthe positive shut-off nozzle itself), with priming flow being achievedthrough the liquid flow pathway simply by opening the nozzle.

In another aspect, a carbonated beverage dispenser apparatus thatincludes an entire liquid flow pathway that is hydraulic and at anessentially uniform rack pressure when dispensing is not occurring, therack pressure being the pressure applied to the beverage supply.

In another aspect, a carbonated beverage dispenser is configured suchthat the pressure at the beverage flow outlet of the subsurface fillingpositive shut-off dispensing nozzle falls below rack pressure to apressure at or near atmosphere only upon the opening, and as a directfunction of the opening, of the dispensing nozzle.

In another aspect, a beverage dispenser is configured such that thereduced pressure in any portion of the beverage fluid flow pathway ofthe dispensing apparatus during dispensing flow is rapidly restored tothe rack or beverage source pressure at the end of the dispensing cyclethrough closure to flow of the subsurface filling positive shut-offnozzle.

In another aspect, a carbonated beverage dispenser is configured suchthat all operating and control elements can be located above thehorizontal surface upon which the dispenser is mounted, placed, orlocated.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric liquid flow rate control device can be locatedinside an enclosure, generally termed a beer tower. The beer tower canbe of relatively conventional size and located or mounted on ahorizontal surface in a conventional manner. The beer tower can alsoserve to support and position the subsurface filling positive shut-offdispensing nozzle in a dispensing location above the horizontal surfaceupon which the tower is mounted.

In another aspect, a beverage dispenser is configured such that aninternal support structure, termed an endoskeleton, serves to positionand mount the functional elements and components of the beveragedispenser, such that the physical shape of any decorative or protectivehousing or skin placed around and enclosing the endoskeleton andassociated components, can be widely varied such that the attributes ofthe housing can be separate from the functional requirements of thedispenser, and such that the housing can be attached to the endoskeletonat points predefined thereby.

In another aspect, a carbonated beverage dispenser is configured suchthat all operating and control elements can be located in or on ahousing particularly suited for mounting to a vertical surface.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric liquid flow rate control device can be fixed at asingle and defined volumetric flow rate (unit flow in unit time), at agiven beverage pressure or fixed motive force, for the entire durationof a dispensing pour.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric liquid flow rate control device can be fixed at asingle and defined volumetric flow rate, at a given beverage pressure orfixed beverage motive force, indefinitely from dispensing pour todispensing pour.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric liquid flow rate (unit flow in unit time) of thebeverage flowing through the dispenser during a particular beveragedispensing pour can be readily altered either manually or automaticallyas desired by the volumetric liquid flow rate control device.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric liquid flow rate of the beverage flowing through thedispenser from one dispensing pour to another dispensing pour can bereadily altered either manually or automatically as desired by use ofthe volumetric liquid flow rate control device.

In another aspect, a carbonated beverage dispenser capable of producinga specified and intended and controlled volumetric flow rate of beverageas measured at the beverage outlet of the subsurface filling positiveshut-off nozzle such that the volumetric flow rate so measured is belowor less than the volumetric flow rate of beverage with the volumetricliquid flow rate control device omitted from the beverage flow pathwaysuch that the beverage supply conduit is coupled directly to the nozzle.

In another aspect, a carbonated beverage dispenser capable of definingand controlling volumetric beverage flow rates, as measured at thebeverage flow outlet of the subsurface filling positive shut-off nozzle,over a range of at least 8:1.

In another aspect, a carbonated beverage dispenser is configured suchthat the opening of the beverage flow outlet of the subsurface fillingpositive shut-off nozzle is particularly provided to be rapid andcomplete (as contrasted with gradual and partial), and such that theflow outlet is maintained in a completely open condition throughout thedispensing pour, both in order to minimize beverage flow velocity andthus flow turbulence and thus beverage outgassing and thus foamformation.

In another aspect, a carbonated beverage dispenser is configured suchthat the closing of the beverage flow outlet of the subsurface fillingpositive shut-off nozzle at the completion of a dispensing pour isparticularly provided to be complete and rapid in its motion in order tominimize beverage flow turbulence as a function of the increase inbeverage flow velocity caused by the decreasing square area of flow ofthe nozzle outlet as it closes, thus minimizing the formation of foam.

In another aspect, a beverage dispenser is manual in its operationwhereby the beer pour volume is operator-determined andoperator-mediated, but wherein the manual actuation of the dispenserresults only in complete and rapid subsurface filling positive shut-offdispensing nozzle opening or complete and rapid nozzle closing, withoutthe possibility of undefined or intermediate positioning of the nozzleflow plug.

In another aspect, a beverage dispenser is configured such that the flowactuation character of the subsurface filling bottom shut-off beveragedispensing nozzle is digital, such that beverage flow is only completelyon or completely off and not may not be modulated to intermediate flowstates, and where the change in state is rapid and defined andrepeatable.

In another aspect, a beverage dispenser is configured such that thevolumetric beverage flow rate as measured at the subsurface fillingbottom shut-off beverage nozzle flow outlet may be reduced by thevolumetric liquid flow rate control device prior to the completion of adispensing pour, in order to reduce or minimize beverage flow turbulenceas a function of the increase in beverage flow velocity at the nozzleoutlet caused by the decreasing square area of flow of the nozzle outletas it closes, thus controlling or defining or minimizing the formationof foam.

In another aspect, a beverage dispenser is configured such that thevolumetric beverage flow rate established by the volumetric liquid flowrate control device and flowing out of the subsurface filling bottomshut-off beverage nozzle at the start of a beverage pour time may belower than a second volumetric flow rate established by the volumetricliquid flow rate control device later in the beverage pour time, inorder to reduce or minimize the flow turbulence of the beverageinitially flowing into a serving container, thus controlling or definingor minimizing the formation of foam.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric flow rate of the beverage as it is discharged fromthe beverage flow outlet of the fully opened subsurface filling positiveshut-off nozzle, expressed as volumetric units per second, is determinedand established only by the volumetric liquid flow rate control devicelocated upstream from the nozzle outlet and not by any structural aspectof the nozzle flow outlet itself.

In another aspect, a carbonated beverage dispenser is configured suchthat the ratio of cylindrical square area of the beverage flow outlet ofthe subsurface filling positive shut-off dispensing nozzle, in its fullyopened position, over the cross sectional area of the nozzle tube at theflow outlet of the nozzle, is at least 1.5 or greater, thus assuringthat the beverage volumetric flow rate at the nozzle beverage flowoutlet is not determined or established by any structural aspect of thenozzle beverage flow outlet itself.

In another aspect, a carbonated beverage dispenser is configured suchthat no change in hydraulic beverage pressure is effected by any actionor mechanism of the dispenser apparatus prior to the start of beverageflow from the beverage flow outlet of the subsurface filling positiveshut-off nozzle.

In another aspect, a carbonated beverage dispenser is configured suchthat it can be installed, adjusted, cleaned, and maintained by personnelwith the same training, experience, skills, and knowledge and abilitiesas those commonly required for the same activities with previously knowncarbonated beverage dispensing devices and systems.

In another aspect, a carbonated beverage dispenser is configured suchthat it can eliminate, through the combined use of a volumetric liquidflow rate control device with a subsurface filling positive shut-offdispensing nozzle, the problems of excessive foaming associated with thecomparatively rapid dispensing of beer of all types in a hydraulicbeverage dispense system.

In another aspect, a carbonated beverage dispenser is configured suchthat the volumetric flow rate of a beverage moving hydraulically throughthe liquid flow pathway can be widely and dynamically varied and alteredby manual or automatic means without inducing gas bubble formation inthe beverage liquid flow pathway through the use of suitable and novelvolumetric liquid flow rate control or controller devices.

In another aspect, a carbonated beverage dispenser is configured suchthat the fully open and full flow position of the beverage flow outletof the subsurface filling positive shut-off dispensing nozzle is sensedor encoded such that a closed loop control condition is established,thus insuring that as beverage flows into the serving vessel it can beknown and verified that the nozzle flow outlet is and remains in a fullyopened condition throughout the dispensing pour, in turn assuring thatthe beverage flow velocity and volumetric flow rate and flow patterninto the serving vessel are correctly controlled to produce the desiredpour characteristics.

In another aspect, a carbonated beverage dispenser is configured suchthat the fully open position of the beverage flow outlet of thesubsurface filling positive shut-off dispensing nozzle is sensed orencoded such that a closed loop control condition is established inwhich the time from the start of opening actuation of the nozzle tosensing a fully opened nozzle condition can be measured and compared toa defined and expected elapsed time, thus assuring that the nozzle isopening correctly and causing termination of the dispensing pour, andalarming if the actuation time is not correct.

In another aspect, a carbonated beverage dispenser is configured suchthat the fully closed position of the beverage flow outlet of thesubsurface filling positive shut-off dispensing nozzle is sensed orencoded such that a closed loop control condition is established inwhich the time from the start of closing actuation of the nozzle tosensing a fully closed nozzle condition can be measured and compared toa defined and expected elapsed time, thus assuring that the nozzle isclosing correctly and alarming if the actuation time is not correct.

In another aspect, a carbonated beverage dispenser is configured suchthat entry of a particular subsurface filling positive shut-offdispensing nozzle type identification code or the characteristics of thenozzle such as length, diameter, and opening dimensions into thedispenser electronic controller allows automatic dispensing parametersconfiguration of the dispenser to the fitted nozzle.

In another aspect, a carbonated beverage dispenser, consistingprincipally and primarily of a volumetric beverage flow rate controllingdevice hydraulically coupled to or integrated into a subsurface fillingpositive shut-off dispensing nozzle, is configured to be capable offilling a pint beer cup or glass to the full measure line with a widevariety of draft beers in an absolute dose time, defined as the measuredtime from start of beer flow to end of beer flow, of 3.5 seconds orless, with a manual or electronically definable and controllable amountof foam.

In another aspect, a beverage dispensing apparatus is configured suchthat a carbonated beverage can be held for long periods of time withinthe beverage flow pathway of the dispenser without substantial change incharacter or deterioration in quality, by virtue of being held andmaintained at rack pressure.

In another aspect, a beverage dispensing system is configured such thatthe worst case delay between successive dispensing cycles is one half ofone second, and such that the apparatus can execute dispensing cyclesindefinitely with this minimal delay period, dependent only upon theavailability of a bulk supply of beverage to the system.

In another aspect, a beverage dispenser is configured such that the timeinterval between the completion of a dispensing cycle with completeclosure of the subsurface filling positive shut-off nozzle and thebeginning of a subsequent dispensing cycle with the opening of thesubsurface filling positive shut-off nozzle is determined and defined bythe time required for the measurement of beverage temperature andpressure in the nozzle and adjustment of the dispenser apparatus pourparameters reflecting computations based on such measurements, all tothe purpose of maintaining beverage dispensing characteristics constantfrom dispense cycle to dispense cycle.

In another aspect, a beverage dispensing apparatus is configured suchthat the optimal operating parameters for a particular beverage,including volumetric flow rate, operating (rack) pressure, dose time,dispensing temperature, dispensing nozzle attributes and motions andspeeds, priming flow time, and volumetric flow rate profiling dataduring dispensing, can be grouped as a machine setup or recipe andentered into the machine electronic controller on a non-volatile basissuch that it may be recalled in a display at any time among otherrecipes and utilized to electronically configure the machine foroperation.

In another aspect, a beverage dispensing method that employs anapparatus that principally and primarily includes a volumetric beverageflow rate controller hydraulically coupled to or integrated into asubsurface filling positive shut-off dispensing nozzle, is carried outsuch that the beverage volumetric flow rate during the dispensing cyclecan be profiled, or varied, or partitioned, under electronic control ofthe volumetric flow rate controller to reduce the dispensing pour timeto a minimum interval while allowing dispensing of foamy or carbonatedbeverages with a minimal but programmable amount of foam to meet adesired presentation criteria.

In another aspect, a beverage dispenser is configured such that thevolumetric liquid flow rate control device can alter the profiling orpartitioning of beverage volumetric dispensing flow rates in response tochanges in beverage temperature, in order to control and to limitchanges in beverage pour characteristics as beverage temperature varies.

In another aspect, a beverage dispensing apparatus is configured suchthat a defined volume portion or dose is established by electroniccontrol of flow time at a defined volumetric flow rate as establishedand maintained by a volumetric flow rate control device, and in which itcan be empirically demonstrated that dose volume set point stability andrepeatability is dependent upon the unique ability of the volumetricflow rate control device to manipulate and control volumetric flow ratesin a repeatable manner and sequence with each successive dispensingcycle.

In another aspect, a beverage dispenser is configured such that thepriming or packing sequence upon system start-up or beverage sourcechangeover to establish a hydraulic beverage flow pathway can beelectronically controlled and automatic in nature such that a minimalquantity of beverage is lost to the start-up process, and in which thepriming process is carried out in an efficient and minimal amount oftime, and in which a distinct and unique set of priming parameters canbe defined for each unique beverage type or brand and for eachparticular beverage flow pathway, and electronically stored inassociation with the electronically defined dispensing parameters forthe particular beverage.

In another aspect, a beverage dispenser is configured such that theelectronic control design allows extensive alarm, diagnostic, andsupervisory functions including alarms such as nozzle fail to open, lowor no beverage supply, low or high gas pressure, improper beveragetemperature, low or high mains voltage, low battery voltage in portablesystems; and including annunciation of maintenance intervals, cleaningand sanitation intervals, inventory and point of sale control data, anddispenser functional status.

In another aspect, a beverage dispenser is configured such that thebeverage dispense volumetric flow rate is altered and adjusted using thevolumetric liquid flow rate control device as a function of sensedbeverage temperature in the nozzle; and in which, having first alteredthe volumetric flow rate as a function of beverage temperature, thedispense dose flow time is altered such that at a measured beveragepressure, the adjusted flow time results in a correct dispensing pourvolume.

In another aspect, a beverage dispenser is configured such that thebeverage dispense volumetric flow rate is altered and adjusted using thevolumetric liquid flow rate controller as a function of elapsed time asmeasured from the last beverage dispensing event.

In another aspect, a beverage dispenser is configured such that thebeverage dispense volumetric flow rate is altered and adjusted using thevolumetric liquid flow rate controller as a function of the sensedambient temperature in which the beverage dispenser is located, incombination with the elapsed time as measured from the last beveragedispensing event.

In another aspect, a beverage dispenser is configured such that thedispenser structure internal to a housing can also directly serve as aheat exchanger for the purpose of cooling or heating the interior volumeof the dispenser housing.

In another aspect, a beverage dispenser is configured such that thebeverage dispense volumetric flow rate is altered and adjusted using thevolumetric liquid flow rate control device as a function of elapsed timefrom the last dispense, or as a function of beverage temperature, or asa function of both, and whereby a new dispensing dose flow time iscomputed and implemented by knowing the volumetric flow rate orvolumetric flow rates available at the measured beverage pressurethrough adjustment of the volumetric liquid flow rate controller, andadjusting the dispensing dose flow time accordingly, thus maintaining acorrect and desired dispensing pour volume and foam head finish.

In another aspect, a beverage dispenser is configured such that thesingle serving beverage dispense volumetric flow rate may be altered asa function of elapsed time from last pour, and/or beverage temperatureor ambient temperature, and/or beverage pressure using pre-definedvolumetric flow rates and flow time combinations or recipes, in order tomaintain the beverage dispense pour at a desired volume and foam headfinish.

In another aspect, a beverage dispenser is configured such that foamybeverage overflow of a drink vessel during or at the end of dispensingdue to reducing gas solubility with increasing beverage temperature inthe dispenser nozzle after periods of inactivity (herein termed the“casual drink problem”), can be avoided to a defined beverage uppertemperature limit by altering the volumetric flow rate or flow rates ofthe beverage into the drink vessel using the volumetric liquid flow ratecontrol device.

In another aspect, a beverage dispenser is configured such that the beertemperature in the subsurface filling positive shut-off dispensingnozzle is first measured, followed by measurement of the beer pressurein the dispensing nozzle, followed by manual or automatic alteration orchange of the volumetric flow rate of the beer as a function of themeasured beer temperature and pressure in the dispensing nozzle.

In another aspect, a beverage dispenser is configured such that theamount of foam produced during a dispensing pour of any given beer canbe directly predicted and controlled by measuring the temperature of thebeer in the subsurface filling positive shut-off dispensing nozzle.

In another aspect, a beverage dispenser is configured such that thedispensed volumetric flow rate of beverage (unit flow in unit time) canbe maintained at a defined and desired flow rate with changes in the gaspressure applied to the beverage supply by manually or automaticallyadjusting or controlling the volumetric flow rate control device, thusholding the beverage serving volume at a desired portion withoutchanging the pour flow time of the beverage into the serving container.

In another aspect, a beverage dispenser is configured such that theoverflow of a drink container due to excess beer foam is directlyprevented by first measuring the temperature of the beer in thesubsurface filling positive shut-off dispensing nozzle barrel, and by,second, measuring the beer pressure in the dispensing nozzle barrel, andthen altering the volumetric flow rate of beer during the dispensingpour accordingly.

In another aspect, a beverage dispensing apparatus is configured suchthat the dispensing time or flow time required to define and to maintaina desired beverage dose or dispensed volume can be manually orautomatically and electronically varied as a function of sensedvariations in beverage pressure.

In another aspect, a beverage dispensing apparatus is configured suchthat the dispensing time or flow time required to define and to maintaina desired beverage dose or dispensed volume can be manually orautomatically and electronically varied as a function of sensedvariations in beverage temperature.

In another aspect, a beverage dispensing apparatus is configured suchthat the dispensing volumetric flow rate required to define and tomaintain a desired beverage dose or dispensed volume can be manually orautomatically and electronically varied as a function of sensedvariations in beverage pressure.

In another aspect, a beverage dispensing apparatus is configured suchthat the dispensing volumetric flow rate required to define and tomaintain a desired beverage dose or dispensed volume can be manually orautomatically and electronically varied as a function of sensedvariations in beverage temperature.

In another aspect, a beverage dispenser is configured such that any gasoriginating from the beverage being dispensed and forming in the barrelof the subsurface filling positive shut-off nozzle during a givendispense dose cycle is prevented from accumulating from dispense cycleto dispense cycle because the entire nozzle lumen volume is expelledwith each successive dispense dose cycle.

In another aspect, a carbonated beverage dispenser is configured suchthat the flow of beverage from the beverage flow outlet is immediatewith the opening of the subsurface filling positive shut-off nozzle.

In another aspect, a beverage dispensing apparatus is configured suchthat gravimetric fallout of beverage from the beverage flow outlet of asubsurface filling positive shut-off nozzle having a specified internaldiameter is prevented at the start of beverage flow from the nozzle bydefining and establishing a volumetric beverage flow rate at or above aminimum value thus creating a flow velocity greater than thatestablished by gravity.

In another aspect, a beverage dispensing apparatus is configured suchthat gravimetric induced fallout of beverage from the subsurface fillingpositive shut-off nozzle during beverage flow through the nozzle isprevented by establishing a minimum or greater volumetric flow rateusing a volumetric flow rate control device.

In another aspect, a beverage dispensing apparatus is configured suchthat, during dispensing, atmospheric gas is prevented from entering andrising up into the filling nozzle structure by establishing andmaintaining a volumetric flow rate, using a volumetric flow rate controldevice, which allows the velocity of liquid outflow from a given nozzleflow aperture to exceed the velocity of gas flow or inclusion up intothe nozzle flow aperture.

In another aspect, a beverage dispenser is configured such thatatmospheric gas buildup or accumulation within the internal flowstructure of the subsurface filling positive shut-off nozzle isprevented by preventing gravimetric fallout of beverage from the nozzleduring dispensing such that atmospheric gases cannot enter into thenozzle.

In another aspect, a beverage dispensing apparatus is configured suchthat any gas originating from the beverage being dispensed is preventedfrom building up or accumulating within the internal flow structure ofthe subsurface filling positive shut-off nozzle of a given diameter byestablishing and maintaining a volumetric flow rate, using a volumetricflow rate control device, which is adequate to establish a flow velocitythrough the nozzle which is adequate to expel such gas with eachbeverage dispense cycle.

In another aspect, a beverage dispensing system is configured such thatthe essentially instantaneous flow of beverage from the beverage flowoutlet upon opening of the subsurface filling positive shut-off nozzleprevents atmospheric gases or beverage originating gases from enteringinto the lumen of the nozzle.

In another aspect, a beverage dispenser is configured such that, duringbeverage flow, the lateral and radial beverage flow vector establishedby the generally conically shaped nozzle plug structure of thesubsurface filling positive shut-off nozzle substantially directsbubbles generated as a function of flow turbulence away from the nozzledispense orifice and thus largely prevents these bubbles from enteringinto the nozzle barrel lumen.

In another aspect, a beverage dispensing system is configured such thatthe unrestricted liquid flow pathway, free of beverage exposed threads,recesses, or crevices, allows liquid flow based cleaning and sanitizingof the beverage contact surfaces internal to the dispenser.

In another aspect, a beverage dispensing system is configured such thatthe volumetric liquid flow rate control device can be manually orautomatically configured to its most unrestricted flow condition, thusallowing facilitated cleaning of the liquid flow pathway internal to thedispenser utilizing a cleaning swab or a cleaning plug.

In another aspect, a beverage dispenser is configured such that allportions of the liquid flow pathway internal to the dispenser areparticularly designed and configured to allow and to be self-draining ofliquid, thus enhancing the ease and efficacy of cleaning and rinsing andsanitation.

In another aspect, a beverage dispensing system is configured such thatthe exterior surfaces of the subsurface filling positive shut-off nozzlefill tube are coated with an antibacterial coating or film which greatlyreduces the rate of bacterial growth on the fill tube, thus helping tomaintain the exterior surfaces of the dispensing nozzle in a clean andsanitary condition for extended operating periods.

In another aspect, a beverage dispenser is configured such that theelectronic controller, where utilized, contains one or moreclean-in-place (CIP) routines or sequences for automatic cleaning andrinsing and sanitizing of the liquid flow pathway.

In another aspect, a beverage dispenser is configured to be automatic inits operation, but is capable of being operated manually in the event ofa failure of the automatic functions of the dispenser.

In another aspect, a beverage dispenser is configured such that thesubsurface filling bottom shut-off beverage dispensing nozzle is simplyplaced at or near the bottom of the serving container prior to the startof a beer pour and remains at or near the bottom of the servingcontainer until the pour is completed, thus assuring that no containermanipulation method or beer pour technique is required of the dispenseroperator.

In another aspect, a beverage dispenser is configured such thatpositioning and maintaining the subsurface filling bottom shut-offbeverage dispensing nozzle at or near the bottom of the servingcontainer throughout a beer pour produces comparatively small anduniform foam bubbles which rise to form a comparatively uniform size,small bubble, long lived foam cap on the top of the completed beer pour.

In another aspect, a beverage dispenser is configured such that thesubsurface filling bottom shut-off beverage dispensing nozzle and thevolumetric liquid flow rate control device can be combined with a flowmeter of any suitable type to define the quantity of a beer pour.

In another aspect, particular implementations of the foam making methodand apparatus described herein may be simple and easy for the operatorof the dispenser to use. Adjustment to the desired foam level may bereadily accessible and fast to implement.

In another aspect, particular implementations of the described foammaking method and apparatus produce the desired foam finish quickly soas not to add substantially to the beverage dispense time.

In another aspect, particular implementations of the foam making methodand apparatus are manually or automatically adjustable with changes inbeverage volumetric flow rate (unit volume in unit time) or rates intothe serving glass, cup, or container.

In another aspect, particular implementations of the foam making methodand apparatus are manually or automatically adjustable with changes inthe pressure applied to the beer flowing through the dispenser system.

In another aspect, particular implementations of the foam making methodand apparatus are manually or automatically adjustable with changes inthe temperature of the beverage flowing through the dispenser system.

In another aspect, particular implementations of the foam making methodand apparatus are installable, operable, and maintainable within thescope of the skills, knowledge, and practices of present beveragedispenser service technicians. Optimally, the foam making apparatuswould add essentially no further installation, operation, or maintenancerequirements above those associated with the dispenser system of whichit is part or into which it has been incorporated.

In another aspect, a beverage dispensing foam making method andapparatus includes a valved subsurface beverage dispensing nozzle thatis rapidly and fully opened to flow and then immediately and rapidlyreturned to a closed to flow condition. These motions togetherconstitute a flow cycle or flow pulse. Each comparatively brief flowcycle, applied with the nozzle flow aperture positioned below the liquidsurface of the beverage, causes a repeatable flow turbulence in thebeverage which causes the formation or generation of a defined andrepeatable amount of foam with each cycle, with the cumulative foam madefrom each cycle constituting a defined and desired foam cap or finish onthe dispensed beverage serving.

In another aspect, a beverage dispenser foam making method and apparatusincludes a subsurface filling bottom shut-off beverage dispensing nozzlethat is rapidly and fully opened to flow and then immediately andrapidly returned to a closed to flow condition. These motions togetherconstitute a flow cycle or flow pulse. Each comparatively brief flowcycle, applied with the bottom shut-off nozzle flow aperture positionedbelow the liquid surface of the beverage, causes a repeatable flowturbulence in the beverage which causes the formation or generation of adefined and repeatable amount of foam with each cycle, with thecumulative foam made from each cycle constituting a defined and desiredfoam cap or finish on the dispensed beverage serving.

In another aspect, a beverage foam making method can be implemented withany beverage dispenser having a beverage flow control valve capable ofrapid open and close cycling and a dispensing nozzle capable ofsubsurface beverage flow into the serving vessel.

In another aspect, a beverage foam making method can be implemented withany beverage dispenser having a subsurface filling bottom shut-offdispensing nozzle serving as the beverage flow control valve and capableof rapid open and close cycling.

In another aspect, a beverage dispensing foam making method andapparatus employ one or more foam making flow cycles or flow pulses thatare manually or automatically applied subsurface to the beverage servingimmediately following the completion of the primary or main pour or dosevolume dispensing into the serving container, for the purpose ofdefining and determining the amount of foam cap on the beverage prior toserving.

In another aspect, a beverage dispensing foam making method andapparatus employ subsurface pulsed flow foam making cycles that areapplied to a beverage serving sometime after the beverage has beenpoured but prior to serving to a customer for the purpose of refreshingor restoring a desired foam cap finish which has dissipated over thetime period from first pour to customer serving.

In another aspect, a draft beer dispenser foam making method andapparatus are configured such that each beer poured can be customfinished to a customer's request with respect to the size of the foamcap or finish by selection and application of a suitable number ofsubsurface foam making pulsed flow cycles until a desired foam capheight is reached.

In another aspect, a beverage dispenser foam making method and apparatusare configured such that the amount of foam to be formed on thedispensed beverage serving is a direct function of the number ofsubsurface foam making pulses applied to the beverage serving, such thatan increasing number of pulses causes an increasing amount of foam to beformed.

In another aspect, a beverage dispenser foam making method and apparatusare configured such that the cumulative amount of foam is the sum ofindividual discrete subsurface pulse flow foam making cycles or eventsand can thus be termed the digital flow beverage foam making method, andwherein the amount of foam can be varied on a digital basis rather thanon an analog basis.

In another aspect, a draft beer dispenser foam making method andapparatus are configured such that each beer poured can have a foamfinish substantially the same by pre-selection and application of thesame number of subsurface foam making flow pulses.

In another aspect, a draft beer dispenser foam making method andapparatus are configured such that variations in the shape and size of abeer serving glass, cup, or other container can be accommodated withregard to the foam finish of the pour as desired by varying the numberof subsurface foam making flow cycles applied to the beer at the end ofthe pour until the desired foam finish is achieved.

In another aspect, a beverage dispenser foam making method and apparatusare configured such that beverage contained gas liberated by flowturbulence caused by acceleration of flow velocity as a function of therapid reduction in square area of the flow aperture of the closingbottom shut-off subsurface filling beverage dispense nozzle is theprinciple mechanism by which beverage foam is produced with the digitalflow foam making method.

In another aspect, a beverage dispenser foam making method and apparatusare configured such that the greater the volumetric flow rate ofbeverage as measured at the outlet of the subsurface beverage dispensingnozzle, the greater the amount of foam produced with each digital foammaking flow pulse.

In another aspect, a beverage foam making method and apparatus areconfigured such that a subsurface filling bottom shut-off beveragedispensing nozzle is cyclically opened to a flow aperture dimensionwhich is less than fully open for the purpose of creating higher flowvelocity and thus more turbulent flow than is possible at a givenvolumetric flow rate through the same fully opened nozzle, therebyincreasing the amount of foam formed with each open-close cycle.

In another aspect, a beverage foam making method and apparatus areconfigured such that a subsurface filling bottom shut-off beveragedispensing nozzle is cyclically operated from closed to fully open andback to closed, and where the rate of closing motion of the bottomvalving nozzle plug is variable, thus allowing the period of beverageflow and its flow velocity to be increased, thus increasing the amountof flow turbulence, thus increasing the amount of foam created with eachfoam generating cycle.

In another aspect, a beverage foam making method and apparatus areconfigured such that, in the case in which a bottom shut-off beveragedispensing nozzle is positioned below the surface of a dispensedbeverage, cycling the nozzle open and closed without beverage flowoccurring through the nozzle causes turbulence within the dispensedbeverage, allowing formation of a desired and defined amount of foam,using the digital foam making method.

In another aspect, a beverage foam making method and apparatus areconfigured such that, following a beverage dispensing pour, the openfoam making position of the subsurface filling bottom shut-off beveragedispensing nozzle flow orifice may be mechanically and adjustably variedor selected, termed herein mechanical motion encoding, for the purposeof separately defining beverage flow velocity and hence flow turbulencefor pulsed flow foam making.

In another aspect, a beverage foam making method and apparatus areconfigured such that, following a beverage dispensing pour, the openfoam making position of the subsurface filling bottom shut-off beveragedispensing nozzle flow orifice may be measured and adjustably varied orselected electronically, herein termed electronic motion encoding, forthe purpose of separately defining beverage flow velocity and hence flowturbulence for pulsed flow foam making.

In another aspect, a beverage foam making method and apparatus areconfigured such that electronically detecting the fully closed and fullyopened positions of the subsurface filling bottom shut-off beveragedispensing nozzle flow orifice, herein termed nozzle stroke positionencoding, is used to sense and define a complete pulsed flow cycle.

In another aspect, a beverage foam making method and apparatus areconfigured such that the duration of a foam making pulsed flow cycle, asmeasured from initiation of beverage flow control valve opening tocompletion of beverage flow control valve closing is 100 milliseconds orless, and typically 60 milliseconds or less.

In another aspect, a beverage foam making method and apparatus areconfigured such that the total duration of all of the foam making pulsesapplied to a poured beverage is typically one second or less and mosttypically one-half second or less.

In another aspect, a beverage foam making method and apparatus areconfigured such that the desired amount of foam can be entered as adesignated number of subsurface pulsed flow cycles into an electronicdispenser system controller via a control input such as a sealedmembrane switch panel, for automatic implementation at the immediateconclusion of a primary volume beer pour.

In another aspect, a beer foam making method and apparatus areconfigured such that the desired foam cap to be applied to successivepours can be determined by sequentially applying single flow pulsesuntil a desired foam level is reached, and then entering the number offoam making pulse cycles into the beverage dispenser electroniccontroller for use with subsequent pours.

In another aspect, a digital flow beverage foam making method andapparatus can be electronically defined and controlled and can be fullyelectronically integrated into and with all other operating and controland alarm elements and parameters of the beer dispenser system withwhich they are implemented.

In another aspect, a digital flow beverage foam making method andapparatus are configured such that the number of flow pulses can be apart of a complete set of beer dispensing parameters as a recipe forproducing a desired pour with a desired foam finish.

In another aspect, a digital flow beer foam making method and apparatusare configured such that the assignment of the number of foam makingflow pulses can be done descriptively or qualitatively for userselection such as “small head”, “medium head”, or “large head”.

In another aspect, a digital flow beer foam making method and apparatusare configured such that the volume of beer dispensed in the primarypour can be correspondingly reduced by the equivalent volume of the sumof the comparatively small volumes of beer dispensed with each appliedfoam flow pulse, thereby maintaining the total pour volume at thecorrect value.

In another aspect, a digital flow beverage foam making method andapparatus are configured such that one or more foam making flow pulsesat a comparatively high volumetric flow rate can be combined with one ormore foam making flow pulses at a comparatively lower volumetric flowrate, thereby making more foam in fewer pulse cycles and in less time,but with a foam quantity resolution essentially equivalent to formingthe same amount of foam only at the lower flow rate.

In another aspect, a beverage foam making method are configured suchthat nozzle stroke position encoding of the subsurface filling bottomshut-off beverage dispensing nozzle allows the fully open to flow andthe fully closed to flow motion transmit times to be measured andcompared to defined and expected elapsed times, thus assuring that foammaking flow pulse cycles are produced correctly and causing terminationof the foam producing flow pulse cycle sequence and alarming if theactuation times are not correct or within specified variation limits.

In another aspect, a beverage foam making method and apparatus areconfigured such that nozzle stroke position encoding of the subsurfacefilling bottom shut-off beverage dispensing nozzle allows the totalelapsed time of all desired foam making flow pulse cycles to be measuredand compared to a defined and expected elapsed time, thus assuring thatfoam making flow pulse cycles are produced correctly and causingtermination of the foam producing flow pulse cycle sequence and alarmingif the actuation time is not correct or within a specified variationlimit.

In another aspect, a beverage foam making method and apparatus areconfigured such that nozzle stroke position encoding or flow on-offencoding of the beverage flow control valve allows the number ofcompleted foam making flow pulse cycles to be counted and compared to aprogrammed number of cycles, thus assuring that the amount of foamproduced corresponds to the amount desired, and causing alarming if thecycle count is not correct.

In another aspect, a beer foam making method and apparatus areconfigured such that the rapid and complete nozzle valve flow apertureopening and closing motion preferred for minimal foam dispensing ofdraft beer is effective without change or modification as the nozzlevalve motion used for subsurface pulsed flow foam making cycles appliedto the beverage after the main pour volume has been dispensed.

In another aspect, a beer foam making method and apparatus areconfigured such that the number of foam making subsurface pulsed flowcycles can be operator determined and operator initiated, provided thenozzle valve opening and closing motions are rapid and complete, withoutthe possibility of undefined or unintended intermediate positioning oractuation rates of the nozzle valve.

In another aspect, a beer foam making method and apparatus areconfigured such that, in order to maintain a consistent and desired foamcap, the temperature of the beer is sensed in the beverage flow pathway,and the pulsed flow cycle count is reduced with increasing beer foamingdue to increasing beer temperature, and where the pulsed flow cyclecount is increased with reducing beer foaming due to decreasing beertemperature.

In another aspect, a beer foam making method and apparatus areconfigured such that, in order to maintain a consistent and desired foamcap, the pressure applied to the beer is sensed in the beer keg or inthe beverage flow pathway, and the pulsed flow cycle count is reducedwith increasing beer foaming due to increasing flow turbulence due toincreasing volumetric flow rates due to increasing beverage pressure,and where the pulsed flow cycle count is increased with decreasing beerfoaming due to decreasing flow turbulence due to decreasing volumetricflow rates due to decreasing beverage pressure.

In another aspect, a beverage foam making method and apparatus areconfigured such that the beverage temperature and the beverage pressureare measured immediately prior to the start of each beverage dispense inorder to adjust the pulsed flow cycle count in order to maintain aconsistent and desired foam cap.

In another aspect, a beverage foam making method and apparatus areconfigured such that the change in pulsed flow cycle count due to achange in beverage temperature is combined on a weighted formula basiswith the change in pulsed flow cycle count due to a change in beveragepressure in order to maintain a consistent and desired foam cap.

In another aspect, a beverage foam making method and apparatus areconfigured such that increasing beer temperature inferentially measuredas a function of elapsed time, as measured from the last beveragedispensing event, causes the pulsed flow cycle count to be reduced, inorder to maintain a consistent and desired foam cap.

In another aspect, a beverage foam making method and apparatus areconfigured such that foamy beverage overflow of a drink vessel at theend of dispensing due to reducing gas solubility with increasingbeverage temperature in the dispenser nozzle after periods of inactivity(herein termed the “casual drink problem”), can be avoided to a definedbeverage upper temperature limit by reducing the pulsed flow cycle countapplied to the beverage.

In another aspect, a beverage foam making method and apparatus areconfigured such that the amount of foam produced during a dispensingpour of any given beer can be directly predicted and controlled bymeasuring the temperature of the beer in or near the subsurfacedispensing nozzle.

In another aspect, a beer foam making method and apparatus areconfigured such that the overflow of a drink container due to excessbeer foam is directly prevented by first measuring the temperature ofthe beer in or near the subsurface beverage dispensing nozzle, and by,second, measuring the beer pressure in the beer keg or the beverage flowpathway, and then altering the foam making pulsed flow cycle countaccordingly.

In another aspect, a beer foam making method and apparatus areconfigured such that pulsed beverage flow, introduced into the pouredbeverage below the liquid surface thereof, can cause formation of foamvariable by the number of flow pulses and where control of the amount offoam formed with each pulse and cumulatively as the sum of all pulses isa function of pulse flow rate, pulse flow duration, pulse flow velocity,pulse flow shape, and pulse flow frequency.

In another aspect, a beer foam making method and apparatus areconfigured such that the subsurface position or location of the beveragenozzle flow tip in the serving glass during the primary dispense flowneed not be changed or altered for correct and effective application ofpulsed flow foam making cycles to form the desired foam finish at thecompletion of the dispensing of the primary beverage serving volume.

In another aspect, a beverage dispenser actuation method and apparatusare configured such that the beverage dispensing sequence is triggeredby sensing or detecting the vertical force or motion of the subsurfaceflow dispensing nozzle caused by the generally upward force applied tothe nozzle dispensing end by the internal bottom surface of a beverageserving container.

In another aspect, a beverage dispenser actuation method and apparatusare configured such that the beverage dispensing sequence is started bysensing or detecting a force or motion applied in a generally horizontaldirection to the generally vertical nozzle barrel of the subsurface flowdispensing nozzle.

In another aspect, a beverage dispenser actuation method and apparatusare configured such that the subsurface flow dispensing nozzle has nomodifications or additions to its beverage dispensing end structure andpurpose in order to serve as the dispenser start sequence structureacted upon by the dispenser operator to initiate a beverage pour.

In another aspect, a beverage dispenser actuation method and apparatusare configured such that the absence of dispenser sequence startapparatus, devices, structure, or penetrations at the subsurfacedispensing nozzle flow tip completely eliminates the possibility of afailure of the dispense start mechanism due to wear or beveragecontamination or beverage penetration.

In another aspect, a beverage dispenser actuation method and apparatusare configured such that the absence of dispenser sequence startapparatus, devices, structure, or penetrations at the subsurfacedispensing nozzle flow tip eliminates microbial growth or contaminationon or inside of any such structure.

In another aspect, a beverage dispenser start or actuation methods andapparatus are configured to function to sense or detect essentially allbeverage serving vessel shapes for which the dispenser system is sized.

In another aspect, a beverage dispenser actuation or trigger methods andapparatus are configured such that the force of gravity can serve tomaintain the subsurface flow dispensing nozzle in a start ready positionand can serve to return the nozzle to this position after an appliedtrigger force or motion is removed from the nozzle.

In another aspect, a beverage dispenser actuation or start methods andapparatus are configured such that a flexible beverage tube connectingbeverage flow into the subsurface flow dispensing nozzle of thedispenser can serve as a spring, thus causing the nozzle to remain in atrigger ready position and also serving to return the nozzle to thetrigger ready position or condition from the trigger position orcondition after an applied trigger force or motion is removed from thenozzle.

In another aspect, a beverage dispenser actuation or start methods andapparatus are configured such that the sensing or detecting of a triggercondition is adjustable and controllable over a wide range with respectto force of actuation, range of start motion, or return to standbyforce.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that no wires or umbilicals flex or articulate as aresult of the open to flow and closed to flow cycling of the subsurfaceflow beverage dispensing nozzle.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion applied to the subsurface flowbeverage dispensing nozzle to trigger the beverage dispensing sequencecan be empirically shown to be highly repeatable from start cycle tostart cycle.

In another aspect, a beverage dispenser pour actuation methods andapparatus are configured such that a beverage pour can be started andcompleted using only one hand, and without favor to handedness.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the subsurface flow beer dispensing nozzle issimply pushed against the inside bottom surface of the beverage servingcontainer to initiate the start of a beer pour, and such that thedispensing nozzle remains at or near the bottom of the serving containeruntil the pour is completed, thus assuring that no serving containermanipulation method or beer pour technique is required of the dispenseroperator.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the pour initiating nozzle force or displacementmay be maintained to allow beverage flow to continue, thus defining amanual and operator defined beverage pour, the method being termed “pushto pour”.

In another aspect, a beverage dispenser trigger methods and apparatusare configured such that the dispensed beverage serving volume is notdefined by the nozzle force or displacement mediated start signal, butin which the loss of the start signal during the pour period will causethe beverage flow to stop.

In another aspect, a beverage dispenser pour actuation methods andapparatus are configured such that the start signal resulting from forceor displacement applied to the subsurface flow dispensing nozzle may beof at least a defined duration to be accepted as a valid start signal tothe beverage dispenser system controller.

In another aspect, a beverage dispenser pour actuation methods andapparatus are configured such that, after nozzle force or displacementhas resulted in initiation of a beverage pour, the start signal persistsfor some portion of the pour period in order for the pour to continue tocompletion.

In another aspect, a beverage dispenser pour actuation methods andapparatus are configured such that a vertically adjustable actuatingmember can be affixed to the nozzle barrel, thus allowing dispenseractuation by the serving container but without subsurface flowdispensing nozzle contact with the inside bottom of the servingcontainer.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that a start of flow delay period may be imposed after avalid push up start signal has been initiated by an open tube stylesubsurface flow beverage dispensing nozzle, thus providing a time periodfor an operator executed back off motion where the serving containerbottom is slightly withdrawn from the nozzle tip to allow unimpededbeverage flow into the container during dispensing.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that a period of time is imposed, as measured from theend of a beverage pour, during which a subsequent nozzle force ordisplacement induced start signal will not be accepted by the beveragedispenser controller, in order to prevent inadvertent re-actuation ofthe dispenser with a full serving container.

In another aspect, a beverage dispenser trigger methods and apparatusare configured to be electronically defined and controlled in allaspects and elements and can be fully electronically integrated into andwith all other operating and control and alarm elements and parametersof the beverage dispensing system with which they are implemented.

In another aspect, a beverage dispenser trigger methods and apparatusare configured such that an operator mediated manually determined pourvolume may be defined and implemented by briefly applying a generallyupward force or motion, using the serving container, to the subsurfaceflow beverage dispensing nozzle to begin beverage flow into thecontainer, and then briefly applying a second similar motion or force tothe nozzle to cause beverage flow to stop when desired, the method beingtermed “bump to start-bump to stop”.

In another aspect, a beverage dispenser trigger methods and apparatusare configured such that, after an automatic portion controlled pour hasbeen started, any subsequent nozzle mediated start signal input isredefined to be a stop signal, causing beverage flow to immediatelyterminate.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by capacitance sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by inductance sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by optical sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by mechanical and electromechanicalswitches.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by pressure sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by strain gauge sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by piezo-resistive and piezoelectricsensing devices and techniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by membrane switch devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by magnetic field sensing devices andtechniques.

In another aspect, a beverage dispenser start methods and apparatus areconfigured such that the force or motion or displacement applied to thesubsurface flow beverage dispensing nozzle can be detected or sensed atthe non-dispense end of the nozzle by sonic and ultrasonic sensingdevices and techniques.

In another aspect, a dispenser actuation method and apparatus can beimplemented with any beverage dispenser having a beverage dispensingnozzle capable of being acted upon by a beverage serving vessel.

In another aspect, an adjustable digital flow control assembly for adigital volumetric liquid flow rate controller has a plurality of flowrestrictive elements (or node creating elements) arranged in series andintegrated together into a single discrete and adjustable orcontrollable device, which flow restrictive elements engage a resilientflow tube to create a plurality of flow nodes therein.

In another aspect, a plurality of flow restrictive elements are commonlymounted and positioned in engagement with a resilient flow tube tocreate a series of flow restricting nodes in the resilient tube, andmeans are provided to move the flow restrictive elements togethertowards and away from a resilient flow tube, which elements sum todefine a total flow resistance, thereby controlling of the volumetricflow rate of fluids through the flow conduit.

The details of one or more aspects of the beverage dispensing system,methods, and components thereof are set forth in the accompanyingdrawings and the description below. Other features and advantages willbe apparent from the description and drawings, and from the claims.

DESCRIPTION OF DRAWINGS

FIGS. 1 and 5-15 are diagrams of beverage dispensers.

FIG. 2 shows a flow conduit having a varying internal diameter.

FIG. 3 shows a flow conduit which has an internal diameter whichincreases in a gradual and linear manner.

FIG. 4 is a flow chart of dispenser configurations.

FIGS. 16 and 17 are enlarged front and side views of an electroniccontroller of the beverage dispenser of FIG. 15.

FIGS. 18 and 19 are diagrams of a beer tower including a coolingapparatus.

FIG. 20 is a diagram of a bottom plate of the beer tower of FIGS. 18 and19.

FIGS. 21 and 22 are diagrams of a beverage dispensing nozzle assemblywith a beverage dispensing shut-off valve in a closed position in FIG.21, and an open position in FIG. 22.

FIGS. 23-25 are schematic illustrations of different nozzle plug orshut-off valve positions.

FIGS. 26 and 27 are diagrams of an alternative beverage dispensingnozzle assembly with the beverage dispensing shut-off valve in a closedposition in FIG. 26, and an open position in FIG. 27.

FIG. 28 is an enlarged view of a mechanism used to move the shut-offvalve between the open and closed positions.

FIG. 29 is a schematic representation of a volumetric liquid flow ratecontroller integrated into a subsurface bottom shut-off beveragedispensing nozzle.

FIG. 30 is a schematic representation of an alternative volumetricliquid flow rate controller integrated into a subsurface bottom shut-offbeverage dispensing nozzle.

FIGS. 31 and 32 are front and side views of a volumetric liquid flowrate control device that is separate and apart from a shut-off valve andis not adjustable during a pour.

FIGS. 33 and 34 are front and side views of an alternative volumetricliquid flow rate control device that is separate and apart from ashut-off valve and is adjustable during a pour.

FIGS. 35 and 36 are front and side views of an alternative volumetricliquid flow rate control device that is separate and apart from ashut-off valve and is manually adjustable.

FIGS. 37-40 are digital graphs showing flow action as a function ofnozzle motion.

FIGS. 41 and 42 are flow charts of pour procedures.

FIGS. 43-45 depict graphically the digital nature of the flow relativeto a typical pour of draft beer.

FIG. 46 illustrates a beverage dispenser with a fast acting flow controlvalve and a subsurface dispensing nozzle.

FIGS. 47-49 illustrate the nozzle flow aperture vs. foam per pulserelationship.

FIG. 50 shows a bottom shut-off nozzle with an adjustable open position.

FIG. 51 shows a nozzle having a nozzle position encoder.

FIG. 52 illustrates the icons that may be on a touch control panel.

FIG. 53 is a flow chart illustrating the operating sequence of adispenser providing for three flow rates, and the digital pulsed flowfoam making cycles usable at the completion of the primary pour volumewhich, is at the completion of the third (flow rate c) volumetric flowrate.

FIG. 54 shows a separate pulsed turbulence device for the sole purposeof creating a defined and controllable and repeatable foam finish in adraft beer serving poured from a separate and discrete beer dispenser.

FIG. 55 illustrates a mechanically adjustable pulsed flow actuator.

FIG. 56 illustrates the relationship of foam cap to pulse count.

FIG. 57 is a flow chart of a beverage dispensing event.

FIG. 58 illustrates a pivot trigger apparatus.

FIG. 59 is a front view of the apparatus of FIG. 58.

FIG. 60 is a partial view of the apparatus of FIG. 58 after the beveragedispensing event has been initiated.

FIG. 61 illustrates a vertical trigger motion.

FIG. 62-63 illustrate additional pivot trigger motion configurations.

FIG. 64-66 illustrate additional pivot trigger configurations.

FIG. 67-73 illustrate additional vertical trigger configurations.

FIG. 74-78 illustrate how a side motion can be used to initiate adispense event.

FIG. 79 is a chart illustrating various trigger configurations.

FIG. 80 illustrates another pivot trigger configuration.

FIG. 81 illustrates the used of a trigger lever to initiate flow of abeverage.

FIGS. 82 and 83 illustrate a common manual actuator that is adjustableduring flow.

FIG. 84 is an exploded view of FIG. 82.

FIG. 85 is a schematic representation of flow of fluid through avolumetric flow control device.

FIG. 86 shows a single actuator digital flow controller associated withan electronic controller.

FIGS. 86A and 86B show rigid formed tube digital flow controls.

FIG. 87 shows a parallel arrangement of a digital flow control deviceswith control valves addressing the flow pathways.

FIG. 88 shows a discrete modular digital flow control assembly.

FIG. 89 shows a rigid structure provided with a fixed flow rate digitalcontrol.

FIGS. 90A and 90B show a cross section of a discrete modular node seriesdigital flow controller with a single unit being shown in FIG. 90A and aseries of assembled units being shown in FIG. 90B.

FIGS. 91A and 91B show a discrete manual modular node digital flowcontroller.

FIGS. 92A and 92B show a cross section of discrete modular node seriesdigital flow controllers provided with encoding sensors with a singleunit being shown in FIG. 92A and a series of assembled units being shownin FIG. 92B.

FIG. 93 shows a linearized flow range through separate flow orificeadjustment of each discrete flow node.

FIGS. 94A and 94B show a symmetrical, dual anvil, digital flowcontroller.

FIG. 95 shows an asymmetrical digital flow controller acting upon aflexible tube.

FIGS. 96A and 96B show a side elevational view (FIG. 96A) and a top planview (FIG. 96B) of a series of digital flow rate controllers acting uponnodes of a common flexible tube, which series have a common manualactuator.

FIGS. 97A and 97B show a digital flow control assembly where a pluralityof nodes formed in a flexible tube are controlled by volumetricflow-rate adjustment fasteners.

FIGS. 98A and 98B show a variable digital flow control which can bemoved between a minimum flow geometry as shown in FIG. 98A and a maximumflow geometry as shown in FIG. 98B.

FIGS. 99A and 99B show two views of a series flow node digital flow ratecontroller with an integrated differential pressure flow meter forming aflow regulator.

FIGS. 100A and 100B are views similar to those of FIGS. 99A and 99B butshowing a manually actuated digital flow control.

FIG. 101 shows a digital flow control with an integrated turbine flowmeter forming a flow regulator.

FIGS. 102-128, in the various flow plots show the empirical behavior ofvarious arrangements.

Like reference symbols in the various drawings indicate like elements.

DETAILED DESCRIPTION

Referring to FIG. 1, a high speed, high control beverage dispenser 100for use with carbonated or foamy beverages, such as draft beer, includesa subsurface filling positive shut-off dispensing nozzle 105, whichincludes a dispensing tube 106, in combination with a volumetric liquidor fluid flow rate control device 110. The system may be configured torapidly dispense, for example, draft beer with user defined pourattributes and a high degree of control and repeatability of operationfrom pour to pour over extended time periods. As shown in FIG. 1, theflow rate control device 110 is connected between the nozzle 105 and akeg connector 115. The keg connector 115 is connected to a dip tube 120that extends into a keg 125. The keg 125 is also connected to a pressuresource 130 through a pressure regulator 135 and is connected to thebeverage dispenser by a conduit 122 that extends from the beer keg 125.

The beer keg is kept at rack pressure via a pressure source P 130 whichdelivers gas to the keg, the pressure being regulated by a pressureregulator R 135. When the beverage dispenser has been primed the beer isat rack pressure as long as the shut-off valve is closed. To dispensebeer a beverage container 150, which may be a beer pitcher, a beer cup,or beer glass, is positioned as shown in the various views with thebottom of the nozzle assembly adjacent the bottom of the beveragecontainer.

Nozzle 105 is of a type that may be positioned at the bottom of acontainer for an entire fill period, with the liquid being permitted torise up over the nozzle such that the point of dispense at the nozzletip remains below the surface of the liquid.

For convenience, a subsurface filling bottom shut-off beveragedispensing nozzle may be referred to in this document as the nozzle, thedispensing nozzle, or the beverage dispensing nozzle.

A volumetric liquid flow rate control device, such as the device 110,may be used to establish and manage the flow of a beverage through thesubsurface filling positive shut-off nozzle 105 into a consumercontainer.

A volumetric liquid flow rate is conventionally expressed and defined asunits of volume in units of time as measured at a defined point orlocation in a liquid flow conduit or container. For example, fluid flowrates may be expressed as ten gallons per minute, ten milliliters permillisecond, two liters per second, and one ounce per second. Volumetricflow rate is independent of the geometry of the flow conduit in whichthe flow occurs and is measured. For example, the volumetric flow ratemeasured to be at 180 milliliters per second in a flow tube havinghydraulic flow and an internal diameter of five centimeters is identicalto the volumetric flow rate measured to be at 180 milliliters per secondin a flow tube having hydraulic flow and an internal diameter of onecentimeter. Thus, it can be stated that volumetric liquid flow rate isindependent of the geometry of the flow conduit in which the flow occursand is measured.

Liquid flow velocity is a distinct and separate concept and definitionfrom volumetric liquid flow rate. Liquid flow velocity is conventionallyexpressed and defined as instantaneous volume of flow per unit of squarearea as measured at a defined point or location in a liquid flow conduitor container. For example, one gallon per square inch, 200 millilitersper square centimeter, and 400 liters per square meter are allexpressions of liquid flow velocity. These expressions represent acomplete expression such as one gallon per second per square inch. Usingthe two examples given above, in a flow tube having hydraulic flow andan internal diameter of five centimeters with a measured volumetricliquid flow rate of 180 milliliters per second, the velocity of liquidflow would be 9.17 milliliters per square centimeter. On the other hand,in a flow tube having hydraulic flow and an internal diameter of onecentimeter with a measured volumetric liquid flow rate of 180milliliters per second, the velocity of liquid flow would be 229.30milliliters per square centimeter. Thus, it can be stated that liquidflow velocity is dependent upon and variable with the geometry of theflow conduit in which it occurs and is measured.

These liquid flow concepts can be further understood and illustrated byreference to FIGS. 2 and 3.

In FIG. 2, a flow conduit 200 having a varying internal diameter has aSection A 205 that has the same internal diameter as a Section C 210. ASection B 215 has an internal diameter greater than Sections A and C.Points of volumetric flow rate measurement and flow velocity measurementare shown in Section A at M1, Section B at M2, and Section C at M3. FXindicates a steady state source of liquid flow through the A-B-C liquidflow pathway depicted.

If the term VOL is used to signify volumetric flow rate as previouslydefined, and the term VEL is used to signify flow velocity as previouslydefined, then it is clear that VOL M1=VOL M2=VOL M3. It is also clearthat VEL M1>VEL M2, VEL M2<VEL M3, and VEL M1=VEL M3.

Referring to FIG. 3, a flow conduit 300 has an internal diameter whichincreases in a gradual and linear manner, such that the diameter asmeasured at point D1 is less than the diameter as measured at D2, whichis less than the diameter as measured at D3. Such a flow structure orshape is often referred to as a diffuser since a given volumetric flowrate is distributed or diffused across an increasing area of flow withinthe conduit. Points of liquid volumetric flow rate and flow velocitymeasurement coincide with D1, D2, and D3 at M1, M2, and M3. FX againsignifies a steady state source of liquid flow through the structuredepicted. Using the terms VOL and VEL as above, it is clear that VOLM1=VOL M2=VOL M3 and that VEL M1>VEL M2>VEL M3. Thus, from thisillustration and analysis it is clear that liquid volumetric flow rateis not altered or changed as a function of flow conduit square area, butliquid flow velocity decreases as flow conduit square area increases.Further to this illustration, where the conduit diameters at D3 and D4are the same, the volumetric flow rate and flow velocity as measured atM3 and M4 are unchanged. In the instance where the direction of flow isreversed in the diffuser structure, the flow velocity relationship isreversed and the structure is often referred to as a restrictor.

Having defined and distinguished between volumetric flow rate andvolumetric flow velocity, the term “flow control” as used throughoutthis specification can be defined as a device or structure having anintended purpose of controlling the volumetric flow rate of a liquid.Similarly, the term “control” can be defined as a volumetric liquid flowrate defining device which is manually adjusted and largely invariant inits flow rate control characteristics or structure unless manuallyaltered or adjusted. Thus, a flow rate control may be thought of as apassive volumetric liquid flow control device which is not automaticallyadjustable or automatically interactive with or reactive to changingconditions. As used frequently throughout this specification, thevolumetric flow rate control term is often abbreviated simply to flowcontrol.

The term “flow controller” can be defined to mean a structure or devicehaving an intended purpose of altering, establishing, or defining thevolumetric flow rate of a liquid. Similarly, the “controller” can bedefined as a volumetric liquid flow rate defining device which can beautomatically controlled and adjusted in its flow rate controlcharacteristics in response to some externally derived signal, command,or event. Thus, a flow controller may be thought of as an active orinteractive or dynamic volumetric liquid flow control device. As usedfrequently throughout this specification, the volumetric flow ratecontroller term is often abbreviated simply to flow controller.

In instances where the distinction between a volumetric liquid flow ratecontrol and a volumetric liquid flow rate controller are unimportant,either may be referred to as a volumetric flow rate control device.

As used herein, neither a flow control or a flow controller is mean toencompass any liquid valving action wherein the flow of liquid may becompletely stopped or started by the device.

FIG. 4 illustrates parameters that may be used to classify differentarrangements of dispenser components, and FIGS. 5-15 illustrate a numberof alternatives to the beverage dispenser 100 of FIG. 1. Each of thesealternatives includes a volumetric liquid flow rate control device orflow rate controller and a beverage dispensing nozzle assembly having asubsurface filling positive shut-off valve.

FIG. 5 illustrates a system 500 that differs from the system 100 inthat, for example, the nozzle 105 is secured to a vertical mount surface505. FIG. 6 illustrates a system 600 that differs from the system 100 inthat, for example, nozzle 105 is manually operated. FIG. 7 illustrates asystem 700 that differs from the system 100 in that, for example, nozzle105 and volumetric flow control device 110 are secured to a verticalmount surface 505. FIG. 8 illustrates a system 800 that differs from thesystem 100 in that, for example, nozzle 105 is secured to a verticalmount surface 505 and is manually operated. FIG. 9 illustrates a system900 that differs from the system 100 in that, for example, volumetricflow control device 110 is disposed in nozzle 105. FIG. 10 illustrates asystem 1000 that differs from the system 100 in that, for example,volumetric flow control device 110 is disposed in nozzle 105 and nozzle105 is manually operated. FIG. 11 illustrates a system 1100 that differsfrom the system 100 in that, for example, volumetric flow control device110 and nozzle 105 are secured to the top of a flat mounting surface1105. FIG. 12 illustrates a system 1200 that differs from the system 100in that, for example, nozzle 105 is secured to a mounting structure 1205via a coupling nut connector 1210. FIG. 13 illustrates a system 1300that differs from the system 100 in that, for example, volumetric flowcontrol device 110 and nozzle 105 are disposed within a claim on tower1305. FIG. 14 illustrates a system 1400 that differs from the system 100in that, for example, a flow meter 1405 is disposed upstream ofvolumetric flow control device 110 and nozzle 105. FIG. 15 illustrates asystem 1500 that differs from the system 100 in that, for example, awater bath cooler 1505 is provided upstream of the volumetric flowcontrol device 110 and nozzle 105 to provide cooling to the fluid.

One grouping of dispenser systems is that in which the volumetric flowrate control or controller is physically separated from the subsurfacepositive shut-off dispensing nozzle, as shown in FIGS. 1, 5-8 and 11-15.Specifically, the volumetric flow rate control device is locatedupstream of the nozzle structure, and can be functionally locatedanywhere in the beverage flow pathway between the beverage source (mosttypically a beer keg) and the nozzle itself and in some practical casescan be well removed from the vicinity of the dispensing nozzle. However,the volumetric flow rate control device is typically located immediatelyadjacent to the dispensing nozzle beverage flow inlet. This allows forintegration and packaging of the volumetric flow rate control deviceinto a housing which, along with associated controls and the dispensingnozzle, constitutes a complete dispenser assembly. Thus, the volumetricflow rate control or controller typically is specified to be smallenough to fit inside of a rectangular or tubular enclosure of dimensionsthat are relatively similar to those found in conventional beerdispensers, and particularly dimensions associated with the verticaldispensing nozzle support housing located on the bar or serving counter,and known generically as a beer tower, or dispense tower.

As one specific example of the general sizing and layout of a completebeer dispenser apparatus embodying a volumetric flow rate controller,associated actuation structure, internal fluid conduits, controls, andsubsurface filling bottom shut-off beverage dispensing nozzle mount andattachment structure, such an apparatus can be contained in a vertical,surface mounted housing which is a square structure measuring no morethan 12 centimeters on a side, or within a cylindrical structure havinga diameter of no more than 12 centimeters (see the system 1200 of FIG.12, for example.)

In particular implementations, the entire beverage dispenser may bespecified to be mountable onto a horizontal surface, most typically adrinks bar, in a manner that is conventional for beer towers. In suchimplementations, the system is entirely contained within the housingwith the exception of the beverage dispensing nozzle which necessarilyextends horizontally away from the tower with the nozzle barrelextending downward relatively parallel to the tower housing. The systemmay also include an AC plug-in type power supply to provide electricalservice to the dispenser control electronics. The overall purpose ofsuch a form factor is to allow the dispenser to be readily mounted inplace of older dispensers without the requirement of significant changesto the existing drink serving layout, and with the new dispenseroccupying a space on the bar that is essentially similar to that takenby the replaced tower. In such an arrangement, no functional portion ofthe dispenser is found below the plane of the bar, with a suitable beerconduit attachment, pass through or hookup fitting being the onlyintegral part of the dispenser protruding below the bar.

In some versions of the dispenser, a bottom mount plate of the dispenserincludes a compressed gas pass through or hookup fitting and anelectrical supply pass through or hookup connector.

As shown in FIG. 11, the vertical beer tower enclosure of the system1100 can have an additional enclosing structure which surrounds theupper portion, including the actuator of the subsurface filling bottomshut-off dispensing nozzle, the barrel of the nozzle being exposed forinsertion into the beer serving container being filled. Alternatively,as shown in FIG. 12, the nozzle can be directly attached to the towerusing a threaded fitting such as typically is used to attach beerfaucets to beer supply lines on beer towers.

FIGS. 16 and 17 illustrate an implementation of a user interface 1600which in conjunction with an electronic controller allows for the systemto accommodate varying characteristics associated with beveragedispensing. User interface 1600 typically includes one or more keypads1605, 1610, and 1615 that include one or more indicia that signifies,for example, different sized containers, beverage selections, servingsizes and the like. Keypads 1605, 1610, and 1615 are coupled via ribboncable 1620 to a circuit board, which is further coupled to aninput/output connector that is coupled to a processor (not shown). Inthis configuration, when a user selects one of the keypads 1605, 1610,or 1615, the user interface sends data or information to the processorthat indicates a particular characteristic of the beverage dispensecycle, such as, the size of the receptacle.

User interface 1600 may also include additional keypads, such as keypad1640, which as illustrated, when selected begins a priming operation ofthe dispensing system. In addition, the user interface may provide foradditional keypads 1650, 1660 that include additional user-selectableindicia such as increasing or decreasing the amount of beveragedispenses or for causing the device to generate foam in the dispensedbeverage by pulsing the beverage dispensing nozzle.

User interface 1600 may also include a number of lights 1670, which caninclude LEDs or appropriate bulbs, that provide the user with a visualindication if the system experiences a change, for example, in operatingconditions, such as low flow rate, near empty condition of the beveragesource, or any other user-defined condition. In addition, user interface1600 may include display 1680 that can provide the user with dataconcerning the operation of the system.

FIGS. 18-20 illustrate a system 1800 that employs another way ofstructurally mounting the functional components of the system includingthe beverage dispensing nozzle. As shown, two vertical support elements1805, 1810 serve as attachment points for the volumetric flow ratecontrol or controller 1815, the subsurface filling bottom shut-offbeverage dispensing nozzle 1820, and associated functional elements.This internal mount structure can be referred to as an endoskeleton andoffers particular advantages. First, in the case of a dual supportelement as illustrated, each element can constitute a flow conduit, onesuitably connected at the top to the other, such that a fluid tightcircuit or flow loop is created. This circuit is particularly intendedto allow a coolant to enter and exit the structure as a means ofcontrolling the temperature internal to the tower enclosure. This sameflow circuit can actually be employed to warm the interior of the towerin instances where the ambient temperature in which the tower isoperating is at or below the freezing point of the beverage beingdispensed. As a thermal control structure, the dual internal supportelement structure can be fitted with thermal radiating fins to increaseheat transfer efficiency into the interior space of the tower. Inaddition, direct thermal conduction is also achievable by physicalattachment of internal flow and operating structures to the dualvertical support elements.

The endoskeleton construction structure also provides predefined anddimensional hard points or points of attachment for fitting a decorativeexternal enclosure to the beer dispenser. This provision allows manyvaried and distinct housings to be designed and fitted to the sameinternal dispenser structure, uniquely separating dispenser functionalelements design from tower enclosure and decoration design.

FIG. 20 illustrates a mounting plate 2005 that may be used for mounting,for example, a beverage dispensing tower to a flat horizontal surface,such as a bar or table. Mounting plate 2005 includes a plurality ofmounting holes 2010 that may receive suitable mounting hardware formounting the dispensing tower to the horizontal surface of the bar.Mounting plate 2005 also includes a number of connection points forreceiving and coupling various fluid flow lines and electricalconnections used in the dispensing system. For example, mounting plate2005 includes an electrical supply connection 2015 that may be connectedto an electrical line supplying power to various components disposed on,for example the beer tower. In addition, mounting plate 2005 includes acoolant supply 2020 and coolant return port 2025, which may accommodatea coolant line used to provide cooling effects to the beer tower. Inaddition, mounting plate 2005 includes a supply fitting 2030 that isconfigured to receive, for example, the supply line coming from thebeverage source, such as a beer keg.

As illustrated in FIGS. 5 and 7, the beer dispenser may also be embodiedwith particular provision for mounting to a vertical surface. Verticalmay be particularly suited for bar and other retail dispensingestablishments, stadiums, and large venue settings, and the side wallsof beer trailers or trucks serving as temporary beer serving points orlocations at festivals and other similar events.

Referring to FIG. 4, a number of classifications of the different typesof dispenser systems may be defined. Starting with the broadclassification 400 of a beverage dispenser having a subsurface fillingpositive shut-off nozzle combined with a volumetric flow rate controldevice, the system may be separated into a group 405 that includessystems having the volumetric flow control device disposed within thenozzle and a group 410 that includes systems having the volumetric flowcontrol device separate from the nozzle. Group 405 may be furtherclassified into a group 415 that includes systems employing an automaticpour configuration and a group 420 that includes systems employing amanual pour configuration. Group 415 may then be classified into twoadditional groups, group 425 that includes a fixed volumetric flow rateduring each pour and group 430 that includes an adjustable volumetricflow rate during each pour, while group 420 is further classified intogroup 425. Each of groups 425 and 430 may then be further classifiedinto group 435 that includes operations where the pour dynamics arevaried with a change in beverage temperature and pressure and group 440that includes operation where the pour dynamics are not varied with achange in beverage temperature and pressure.

Likewise, group 410 may be further classified into a group 460 thatincludes systems employing an automatic pour configuration and a group455 that includes systems employing a manual pour configuration. Group460 may then be classified into two additional groups, group 465 thatincludes a fixed volumetric flow rate during each pour and group 470that includes an adjustable volumetric flow rate during each pour, whilegroup 455 is further classified into group 465. Each of groups 465 and470 may then be further classified into group 435 that includesoperations where the pour dynamics are varied with a change in beveragetemperature and pressure and group 440 that includes operation where thepour dynamics are not varied with a change in beverage temperature andpressure.

Implementations where the flow rate control apparatus is separate fromthe subsurface filling positive shut-off beverage dispensing nozzle(410) may be further subdivided into types where the beer pour isvolumetrically defined and automatically initiated (as shown, forexample, in FIGS. 5 and 12), and types where the beer pour volume isoperator determined and operator mediated (as shown, for example, inFIGS. 6 and 8).

In implementations where the pour is automatic, the volume dispensedinto the cup is defined by the combined action of the two principledispenser elements and control electronics.

In addition, systems with automatic pour provisions (e.g., 415 and 460of FIG. 4) may be further divided into those with only a single fixedvolumetric flow rate (425, 465) which is substantially the samethroughout the duration of dispensing into a consumer use container(most typically a metal, glass, ceramic, or plastic glass, cup, stein,or pitcher), and those where the volumetric flow rate may besignificantly (measurably) altered or varied (430, 470) as desired orrequired during dispensing in order to achieve the pour performance,effect, or characteristics desired. Details by which these liquidcontrol features and capabilities are achieved are discussed below.

In the systems that employ manual pour, only a fixed volumetric flowrate is typically available during a beer dispense event, sincecorrelation with multiple dispenser defined volumetric flow rates andoperator action is generally impractical.

Both fixed volumetric flow rate units and adjustable versions can beprovided with the ability to alter the characteristics and attributes ofthe beer pour as a function primarily of beverage temperature changesand secondarily as a function of beverage source pressure changes asmost often defined by beer keg pressure.

As an alternative to dispensers with pour dynamics adjustability fortemperature and then pressure, simplified embodiments without provisionfor such capability are possible as a distinct type.

The second major branching classification 405 includes those where thevolumetric flow rate control or controller is located within thebeverage flow pathway of the subsurface filling positive shut-offbeverage nozzle. In these systems, the volumetric flow rate controldevice remains a separate and discrete and intended purpose device, butis housed in and operates in conjunction with the nozzle structure, mosttypically within the barrel of the nozzle.

The nature of the sub-classifications and distinctions of the beveragedispenser systems with flow rate control in the subsurface fillingpositive shut-off dispensing nozzle are essentially the same as thosefound in the other primary branch, and can therefore be understood byreference to the comments applying thereto.

Turning to the overall operation of any of the systems, the essentialsimplicity of the beverage flow pathway of the beverage dispenser isapparent. The basic system with the volumetric flow rate control devicelocated apart from the subsurface filling positive shut-off beveragedispensing nozzle is illustrated in FIG. 1, and the basic system withthe flow rate control device located within the barrel of the dispensingnozzle is shown in FIGS. 9 and 10.

When the volumetric flow rate control element 110 is separate from thesubsurface filling bottom shut-off dispensing nozzle 105, a suitablebeer flow conduit generally referred to as a beer line, trunk line, orbeverage hose connects the beer keg 125 to the flow input port of thevolumetric liquid flow rate control or controller 110. This beer linemay be cooled by cold air or circulating liquid coolant in a completelyconventional manner such as in an insulated feed known as a python. Beerflows into and through the volumetric flow rate control device 110 andexits from a flow output port into a second flow conduit which, in turn,connects to the flow input port of the dispensing nozzle 105. The secondflow conduit may be structurally the same as or similar to thekeg-to-volumetric flow rate control device conduit, or it may simply bea suitable single lumen tube. This distinction depends on the placementof the volumetric flow rate control device 110. In the case where thedevice is located intermediate between the keg 125 and the nozzle 105,the input conduit and the output conduit may be insulated or cooled asjust described. In these cases, the volumetric flow rate control device110 itself may be insulated or cooled as well, all in order to maintainthe beer temperature at a desired value.

Where the volumetric flow rate control device is housed in a beer towerstructure as previously described, the volumetric flow rate controldevice-to-nozzle conduit is likely to be the simple single lumen typesince the tower is generally insulated and often actively cooled tomaintain beer temperature therein.

When the volumetric flow rate control device 110 is placed within thebarrel of the subsurface filling bottom shut-off dispensing nozzle 105,the beer flow conduit conforming to the previous description couplesdirectly from the keg 125 into the flow input of the dispensing nozzle105, or into a short single lumen feed conduit located within a beertower. The short feed conduit may be rigid or flexible and serves as atransition hookup from the base of the tower to the flow input of thedispensing nozzle 105, and most typically spans only between the base ofthe beer tower such that a bottom entry of the beer flow pathway isprovided from underneath the bar or counter upon which the tower ismounted.

As noted, the two principle beverage flow pathway elements are theliquid volumetric flow rate control device 110 and the subsurfacefilling bottom shut-off beverage dispensing nozzle 105. However, otherflow pathway elements incidental to the operation of particularimplementations in a particular installation are contemplated andunderstood to be possible, without affecting or altering in anyfundamental way the nature, character, or attributes of the underlyingsystem. By way of example, many draft beer installations feature a coldwater or ice water cooling bath in the vicinity of the point-of-dispensebeer faucet, the bath generally located under the counter or bar (seeFIG. 15). Such a cooling device represents part of the flow pathway orflow conduit of beer to the disclosed dispenser, but does not alter orimpede the function or character of the dispenser system. Another commonexample is a foam stop device that is typically inserted into the beerflow pathway near a beer source in order to stop flow of foam into themain length of the primary beer feed tube to the dispenser when the beersource is depleted or emptied.

For operation, all of the illustrated beer dispensers are completelyfilled throughout their beer flow pathway with the beverage. The beer ismost frequently pressurized at the keg to effect flow. As such, thispacked liquid condition is referred to as hydraulic and precludes thepresence of gas pockets or inclusions in the flow pathway.

In a hydraulic condition, absent flow through the dispenser liquid flowpathway, the hydraulic pressure in every location of the pathway is thesame, and is essentially the gas pressure applied to the surface of thebeer in the keg (rack pressure). Holding the beer at rack pressurewithin the dispenser assures that, over sustained and extended periodsof inactivity, the beer remains unchanged without deterioration inquality, flavor, or gas content, and is thus able to be dispensed ondemand without compromise in beer quality or characteristics.

When flow through the dispenser liquid pathway is allowed, the pressurefalls below rack to various different values at various locations withinthe dispenser apparatus, all dependent upon and defined by wellunderstood liquid flow properties and principles. For example, duringflow, the pressure at the outflow port of the volumetric flow ratecontrol device is lower than the pressure at its inflow port and thepressure at the beverage flow outlet of the subsurface filling bottomshut-off dispensing nozzle during flow is at or near atmosphericpressure. After beverage flow through the system is stopped, the variouspressures in the system all rapidly return to the stasis condition ofrack pressure.

In all implementations, beverage flow through the dispenser is mediatedonly by the opening and closing of the subsurface filling positiveshut-off nozzle 105.

No other element or structure controls or determines if beverage flowinto a serving container occurs. In particular, the volumetric liquidflow rate control device 110 does not control whether flow occurs, butserves only to restrict, reduce, and thus define and regulate volumetricflow rate once flow is allowed by the dispensing nozzle 105.Essentially, if the volumetric flow rate of beer from the keg at a givenpressure were measured without the volumetric flow control device 110 inthe beverage flow pathway, and compared with the volumetric flow ratespossible with the volumetric flow control device inserted into the samepathway, the volumetric flow rate will always be lower or reduced in thelatter case.

In the illustrated systems, the beverage flow pathway elements,including the volumetric flow rate control device 110, the subsurfacefilling bottom shut-off dispensing nozzle 105, and all associated flowtubes and fittings and connections, ideally are specified to be designedor chosen to be free of the threads, recesses, or crevices that aretypically found in contact with the beverage conventional draft beerdispensing equipment. The use of sanitary connectors where threads areisolated from beverage contact by use of seal rings (typically O-rings),where directions in flow change are gradual and smooth rather thanabrupt, and where internal structures intruding into the beverage flowpathway are avoided, all contribute to a low turbulence flow pathway. Alow turbulence flow pathway reduces formation of gas in the beer as afunction of flow and thus improves the controllability of beerdispensing in terms of pour characteristics and in terms ofrepeatability of these characteristics.

A general reference dispensing nozzle assembly suitable for use with theillustrated systems is shown in FIGS. 21 and 22, wherein FIG. 21 showsthe nozzle in a closed configuration and FIG. 22 shows the nozzle in anopen configuration. The portion of the nozzle below the tee structurewhere beverage enters the nozzle assembly from a generally horizontalport is termed the nozzle barrel or dispensing tube. The nozzle barrelends at its lower end in a nozzle tip comprising the nozzle plug orshut-off valve and its operator rod. A centering spider conventionallyserves to maintain the plug in a concentric location when opened awayfrom the nozzle barrel is also pictured.

The total internal volume of the nozzle barrel from the nozzle beverageentry port to the bottom tip of the barrel is stipulated to always beless than the volume of the draft beer serving being dispensed by thedispenser. More particularly, this defined volume may be specified to beless than thirty percent of the dispensed volume. In general, thespecified total barrel volume most typically ranges between twelve andtwenty percent of the dispensed volume serving produced by the beerdispenser.

The actual displacement volume of the subsurface filling bottom shut-offnozzle structure may be less than ten percent of the draft beer dispensevolume. Actual displacement volume is defined as the net volume ofdisplacement of the solid nozzle structure with the nozzle tip placed atthe bottom of the serving container. Thus, this volume comprises thedisplacement of the nozzle plug and its operating rod when open, and thecylinder volume between the inner wall of the barrel tube and the outerwall of the barrel tube. The volume does not include the nozzle barrellumen volume.

At less than ten percent volume displacement, with the described nozzleplaced at and remaining at the bottom of a given beer serving containerbeing filled, the proscribed full measure of beer appropriate for thatcontainer as determined by the dispenser operator or by regulation canbe dispensed without overflow of beer out of the container as a functionof the volumetric displacement of the dispensing nozzle.

In general, to dispense beer using the illustrated systems, the nozzlebarrel is placed completely into the cup so that the nozzle tip is at orclose to the bottom of the cup, and to leave the nozzle in this positionthroughout the entire dispense event. This allows the simplest andlowest skill technique to be used. During dispensing using this method,a defined amount or volume of beer is dispensed into the beer container.During dispensing and instantaneously at the end of dispensing, thenozzle is open (see FIG. 23) and the beer inside the nozzle is in fluidcommunication with the beer outside of and surrounding the nozzle. Thus,at the moment just prior to closing the nozzle at the end of thedispensing (see FIG. 25), the beer inside of the nozzle can be thoughtof as being part of the volume of beer within the cup, and thedisplacement of beer in the cup is only slightly higher due to thestructural displacement of the nozzle itself, which is quite small(generally less than 3 percent of the beer dose volume). However, whenthe nozzle closes, matters change. In particular, upon closure, the beerinside of the nozzle barrel is physically isolated from the beer outsideof the nozzle in the cup. At the moment when nozzle closure iscompleted, the level of beer in the glass is little changed, except as aresult of the change in nozzle plug location which is so small as to beignored. However, upon withdrawal of the nozzle from the cup, the entirevolume of the nozzle is withdrawn to exactly the volume equivalent to asolid cylinder having the particular outside diameter of the nozzlebarrel, and defined by the depth to which the nozzle was immersed intothe beer cup. At this point in the dispense sequence, nozzle withdrawalwill result in a measurable and readily observable drop in the level ofbeer in the serving container.

Said differently, a substantial volume of beer is removed from the beerglass upon nozzle closure and removal from the glass such that the glassmay be overfilled with a volume greater than the desired volume afternozzle removal. This, in turn, requires a rapid pour dispenser capableof overfilling without overflow of beer or beer foam. Nozzle sizing andgeometry is critical to this capability.

The subsurface filling bottom shut-off beverage dispensing nozzle playsa crucial role in allowing a comparatively rapid dispense of draft beerwith a high degree of control over the amount of foam formed on the beeras a result of the pour.

Thus, with the opening of the dispensing nozzle, beer flow begins assoon as an actual unsealed flow pathway begins to form as the nozzleplug or shut-off valve moves outward and downward from the discharge endof the nozzle barrel (FIGS. 23 and 24). As the nozzle plug openingdistance increases, the square area of the cylindrical flow pathway oraperture formed increases. Further, the speed of the opening motion ofthe nozzle plug will define the rate at which the cylindrical squareflow area is established. Thus the speed of motion creating a beverageflow outlet at the nozzle and the size of the flow area of the beverageflow outlet have a direct bearing on the performance of the beveragedispenser.

In particular, with a given motive force applied to the draft beer aspreviously described, and with volumetric flow rate determined by thevolumetric flow rate control device, the velocity of the beer flowingfrom the nozzle orifice (also termed the beverage flow outlet) is adirect function of the square area of flow available. Thus, at theearliest stages of nozzle opening, beer flow velocity is relativelyhigh, resulting in a high degree of flow turbulence. This high flowturbulence is responsible for a comparatively large amount of outgassingof the beer and thus substantial foam formation. Therefore, to minimizethis phenomenon, the beverage nozzle is specified to open at a highspeed in order to expand or increase the square area of flow as rapidlyas possible, thus reducing the velocity of the draft beer flowing fromthe nozzle barrel (of a given diameter) and thus minimizing the amountof beer foam produced at the start of a beer dispensing pour.

The speed of nozzle opening can be stated in quantified terms. Inparticular implementations, nozzle plug travels from a position ofinitial flow to an open and extended position representing sixty percentof its total opening distance in 30 milliseconds or less.

Equally important to minimizing the amount of draft beer foam created asa function of beer flowing into the consumer container during dispensingfrom the disclosed beverage nozzle is to minimize turbulent flow byminimizing flow velocity for a given diameter nozzle. This isaccomplished by assuring that the nozzle beverage flow outlet area issubstantially greater than the cross sectional square area of theparticular nozzle barrel. It can be empirically shown that for a givennozzle barrel diameter and a given beer volumetric flow rate, the amountof beer foam is minimized when the barrel cross section square area atthe barrel flow outlet is less than the area of the cylinder of the flowaperture formed between the bottom of the extended nozzle plug and thebottom of the nozzle barrel.

Stated empirically, beer foam is minimized at a given volumetric flowrate where the ratio of the cylindrical square area formed between thenozzle plug bottom and the discharge end of the nozzle barrel over (as anumerator) and the cross sectional area of the nozzle barrel at its flowoutlet end (as a denominator) is at least 1.5 or greater.

In discussing the open-to-flow characteristics of the nozzle, it isappropriate to consider the role of the beverage flow outlet of thenozzle in determining the volumetric flow rate of the draft beerentering a beer container. The volumetric rate of flow of beer from thedispensing nozzle at its early stages of opening motion are defined andlimited by the limited area of flow available. As previously discussed,because high velocity turbulent flow leads to unwanted foam, theduration of volumetric flow and velocity flow being defined by thenozzle beverage flow orifice is kept to a minimum interval of time. Infact, this critical interval can also be defined as typically being lessthan one percent of the total beer pour time as measured from start ofbeer flow to the end of beer flow.

What is important to state in this matter of volumetric flow rate, isthat the open nozzle flow orifice plays no role in this flow rate exceptbriefly upon opening and closing of the dispense nozzle. Thus, it can beshown that the volumetric flow rate from a fully opened dispense nozzleas determined by the volumetric flow rate control device, is notmaterially different from the flow rate of the same nozzle with thenozzle plug entirely removed from the apparatus. As a result, the rateat which beer flows into the beer glass is volumetrically defined by thevolumetric flow rate control device (to be specified further in thisdisclosure), while the velocity and directional aspects of flow,substantially defining the nature of the dynamic interaction of the beerand the container it is flowing into, are principally determined by thesubsurface filling positive shut-off beverage dispensing nozzle.

The closing of the disclosed beverage nozzle presents essentially thesame or similar problems to those associated with nozzle opening. Thus,as the fully opened nozzle closes, the square area of the defined flowaperture begins to decrease. As the area decreases, the velocity of flowbegins to increase, eventually resulting in highly turbulent flow ofbeer into the beer already dispensed into the beer mug. This, in turn,causes dissolved gases in the beer (typically carbon dioxide) to leavesolution and contribute to the formation of beer foam. Thus, the closureof the nozzle is stipulated to be rapid and complete in order tominimize this foam making phenomenon.

Nozzle closure speed can be quantified in two particular ways akin tonozzle opening. Thus, in particular implementations, the nozzle may beclosed and sealed against flow in 30 milliseconds or less as measuredfrom the point of sixty percent of the full open position of the nozzleplug. Alternatively, it can be stated that the time for nozzle closureshould generally constitute one percent or less of the total beerdispense time.

FIGS. 26 and 27 illustrate an alternative nozzle arrangement 2600. Asshown, the discharge end of nozzle barrel 2605 tapers from a firstdiameter to a smaller diameter at the outlet of the nozzle tube. Thesmaller diameter is chosen to allow the nozzle plug of the nozzle valveto sealingly engage the wall of the nozzle outlet.

FIG. 28 illustrates control aspects of the illustrated nozzles. Apneumatic actuator 2845 is used as a motive force to move the nozzleplug in a linear motion in order to initiate and end flow through thenozzle. The actuator 2845 may include two position sensors 2830 and 2832that indicate the open and closed positions, for example, of the nozzleplug within the nozzle body. In addition, a temperature sensor 2844 anda pressure sensor 2846 are disposed within the fluid flow pathway of thenozzle and configured to provide temperature and pressure data to, forexample, the controller. The controller may then use this data to adjustoperating parameters such as time of pour, opening of the nozzle, andcontrol of the volumetric flow controller. The nozzle further includesvarious seals, 2849 and 2849A that prohibit fluid from the nozzle fromentering the actuator.

As noted above, the nozzle opening and closing speed may be critical increating a flow aperture sufficiently large as to not define volumetricflow and to allow flow velocity to be minimized. To this end, theillustrated nozzles are position encoded. This means that at least thefull closed and full open positions of the nozzle flow aperture aresensed and that these two positions are detected by nozzle plug actuatorposition sensors. With this arrangement, the time from the start ofnozzle actuation for opening to the time of completion of actuation to afully open condition can be defined. This is accomplished byelectronically measuring the time interval from the loss of signal ofthe full close position sensor, to the detection of a signal from thefull open sensor. The nozzle close to open time can be compared with apredefined and engineered time interval, with this comparison allowingeach nozzle opening actuation to be checked to verify that the nozzleactuator and opening function are operating correctly.

The time interval for comparison to the actual opening time can be ofthree distinct varieties. A default time can be checked with eachactuation, with this interval being fixed and equivalent to or slightlylonger in duration than the worst case full stroke nozzle openingactuation time anticipated. A variable actuation comparison timeequivalent to or slightly greater than a computed one percent of thepour time duration entered into the dispenser electronic controller canalso be used. The third time-motion analysis value is a specificinterval associated with a particular dispensing nozzle size or type. Aswill be further disclosed, many nozzle shapes and sizes and lengths canbe beneficially combined and used with the volumetric flow rate controldevice. These various nozzles can present different actuation times as afunction of their characteristics and thus a nozzle specific actuationtime comparison standard can be determined and utilized.

The system also may be configured to immediately terminate a particularbeer dispensing event in the case where the measured actuation time istoo long. This is done in recognition that a pour event where nozzleopening is measured to be slow will likely result in a pour with excessfoam, and container overflow, and that such a pour should therefore bestopped prior to completion. Alternatively, the pour time can simply bereduced to accommodate the expected increase in foam, for example to 90or 95 percent of the predefined pour time.

Measuring dispenser nozzle opening time also allows for the creation ofa functional alarm. The electronics design can allow an error band to bechosen (for example, T+10%, or T+20%, etc.) and a last in-first out(LIFO) average of opening time can also be utilized in order to limit oreliminate erratic alarming.

Because the full open position of the disclosed dispensing nozzle issensed and encoded into the control electronics, it will be appreciatedthat the nozzle can be monitored throughout the beverage dispensingperiod to assure that the nozzle orifice remains fully open, as iscritically required to assure a controlled, predictable, and repeatablepour behavior of the beverage. Should the full open signal be lost asthe beer pour progresses, the nozzle can be immediately closed endingbeer flow, and an alarm function can be activated.

Using the sensing and comparative arrangements described above, it willbe understood that the time interval of nozzle flow aperture closing canalso be measured and analyzed for correct operation with each dispensingevent in order to assure that an understood, desired, and repeatablenozzle closing motion is assured. The means of analysis and alarming inthe case of the nozzle closing motion are essentially similar to thosefor nozzle opening.

The bottom shut-off subsurface filling beverage dispense nozzle is anactuated device. That is, its opening and closing functions areimplemented using an actuator to apply motive force to the nozzleoperator rod for nozzle opening and closing motions. The actuator may bea pneumatic cylinder operating using the pressurized carbon dioxideavailable as the beer keg pressurizing gas, and can be of any othersuitable type, including linear and rotary electric motors, solenoids,voice coils, permanent magnets, thermal actuators, and the like.Whatever actuator type or form is used, encoding the nozzle motion asdescribed allows continuing monitoring of the status of the actuator.This is done by measuring the time from initiation of an open nozzledrive or start signal applied to the actuator and the loss of the nozzlefull close sensor signal. This method measures and characterizes thetime required for the actuator to actually induce a defined nozzlemotion and this time can be analyzed as previously described. Anincrease in this time beyond an understood increment can be used topredict excessive actuator wear or imminent actuator failure, thusproviding early warning of malfunction or wear of this important beerdispenser component. An excess actuation time can also diagnose nozzlesticking due to a problem with the nozzle actuation rod or plug seal.

As with all function checks, operating analysis, and functions availableand implemented in the operation of this invented beer dispenser, thenozzle motion and alarm checks are made with or throughout each dispenseevent and are logged as accessible data within the nonvolatile memory ofthe dispenser electronic controller and can be accumulated on a lastin-first out (LIFO) basis.

In the generally vertically oriented dispensing nozzle, the entirenozzle lumen is filled (that is hydraulic) with the liquid beverage tobe dispensed, including the nozzle barrel (also termed the nozzle tubeor shank). Upon opening the bottom sealing nozzle plug of the nozzle,and for purposes of discussion absent any propulsive flow of liquidthrough the nozzle, the beverage contained within the nozzle will fallout under the influence of gravity. When this occurs, the liquidbeverage vacuum cavitates and is then replaced by or exchanged withatmosphere entering into the nozzle lumen up through the beverage flowoutlet. In the particular case where the beverage contains a dissolvedgas such as carbon dioxide, this gas may contribute to replacing theliquid flowing out of the nozzle due to gravity. This form of flow isherein termed gravimetric flow or gravity flow and the movement or flowof liquid out of the nozzle as described is termed gravimetric falloutor beverage fallout or simply fallout.

In actual operation of the beer dispenser disclosed herein, a propulsiveflow of beverage is always available upon beverage dispense nozzleopening. Thus, the key issue in this regard is the relative effects ofvolumetric and velocity flow rates through and out of the nozzle versusthe always present gravimetric fallout phenomenon.

In the dispensing of beverages, and particularly carbonated beveragessuch as beer, the effect of turbulent liquid flow in the presence of gasbubbles is well understood as being a major cause of uncontrolled andexcessive beverage foaming. Some discussion of this and the need toreduce flow velocities and flow turbulence at the nozzle beverage flowoutlet has already been presented. Extending this discussion, it can beunderstood that beverage fallout contributes adversely to gas generationand turbulent beverage flow (and thus foam) during beverage dispensingand is thus to be prevented or minimized. Accordingly, the dispensingnozzle and volumetric flow control device combine to minimize or preventfallout.

Discussion of fallout of beverage from a bottom shut-off dispensingnozzle can be subdivided into prevention and into minimizing cumulativeeffects of any occurrence. Opening the nozzle results in immediate flowof beverage out of the nozzle, and the internal nozzle volume isstipulated to be less than the volume of the drink portion beingdispensed. Immediate flow largely prevents gas from entering the nozzle,and purging the entire lumen of the nozzle with each dispense cycle canprevent accumulation of any gas in the nozzle, minimizing the effects ofdispensing the beverage with gas entrained.

In reviewing the means and methods used to prevent beverage fallout, itis important to return to the concepts of volumetric flow rate and flowvelocity. In the illustrated dispenser, beverage volumetric flow rate isthe exclusive province of the volumetric flow rate control device. Theflow velocity of beverage in the nozzle tube and at the beverage nozzleflow outlet is a function of their relative geometry at a givenvolumetric flow rate. Thus, at a given nozzle diameter, a velocity mustbe established within the nozzle barrel which is adequate to eliminateor nearly eliminate gas from traveling up the nozzle tube as liquidflows down the nozzle tube. However, as noted previously, the velocityof beverage flow into the glass at the nozzle tip must be limited tolimit foam formation. Thus, two opposing constraints must beaccommodated in order to provide a highly controlled flow beer dispensercapable of rapid flow rate dispensing.

In terms of fallout within the nozzle tube, the volumetric flow controldevice may be defined such that in a nozzle of given internal barreldiameter, the volumetric flow rate is high enough to produce a flowvelocity in the nozzle barrel which is fast enough (barrel cross sectionarea dependent) to prevent or largely prevent gas bubbles in thebeverage flow or bubbles entering the nozzle from its bottom orificefrom rising up into the barrel or remaining in the barrel duringdispense flow. By the same criteria, any gas bubbles that do remain inthe nozzle lumen at the end of dispensing may be swept out of the nozzlewith the next dispense event.

Preventing gravity mediated beverage fallout within the nozzle lumen asdescribed also eliminates or minimizes generation of gas bubbles in thebeverage as it flows through the nozzle. This is because a carbonatedliquid which remains essentially hydraulic, because atmospheric gas isnot entering the nozzle, has fewer nucleation centers from which togenerate additional gas bubbles. Even more critically, at a volumetricflow rate adequate to cause a flow velocity in a given diameter nozzleadequate to prevent fallout, there is almost no vacuum cavitation orseparation of the flowing liquid. This is important because adifferential pressure approaching one bar (atmosphere versus vacuum)causes extreme outgassing of the dissolved gas in a typical carbonatedbeverage such as beer. This vacuum or low pressure mediated outgassingcauses excessive beer foaming in many known beer dispensers, and isessentially eliminated in the present system.

Preventing beverage fallout from the nozzle barrel during dispensingflow would be largely negated in benefit if not also accommodated interms of flow at the nozzle dispensing orifice (also termed the beverageflow outlet, the point of dispense, and the flow aperture). It can beempirically demonstrated that there is a significant overlap ofvolumetric flow rates adequate to prevent beverage fallout from thenozzle and flow rates suitable for rapid and controlled dispensing ofbeer in terms of beverage behavior at the point of dispense.

From the perspective of fallout at the nozzle orifice, because theinitial flow aperture is small, flow velocity early on in nozzle openingis relatively high. This has the effect with beer of effectivelypreventing atmosphere or beer gases from entering the nozzle lumen. Asthe nozzle opens fully, flow velocity decreases rapidly anddramatically, by design, and a different flow dynamic becomes dominant.Fully open, early flow should bury the nozzle tip below the surface ofthe beer and so for a brief period beer from the nozzle is flowing intoatmosphere or a mixed phase of beer and gas. This is the period ofmaximum foam generation during the pour and it is where the nozzle lumenis most vulnerable to gas uptake or upflow into the nozzle interior. Theflow velocity in the barrel as established by the volumetric flow ratecontrol device prevents such gas inclusion.

As flow continues, the level of beer rises up over and above the nozzlebeverage outlet (termed subsurface flow or subsurface filling). At thispoint, the conically shaped nozzle plug is particularly designed todirect flow out and radially away from the nozzle orifice. This radialflow also directs gas bubbles originating from the beer and fromturbulent inclusion of atmosphere away from the nozzle flow orifice,thus significantly reducing the probability of bubbles attempting toenter into the nozzle barrel. During the period of subsurface flow, flowvelocities and flow turbulence are minimized as beer flows from thenozzle orifice into a liquid reservoir of beer within the drink vessel.

As the beer pour concludes at the end of a volumetric dose period, flowvelocity again increases as the square area of flow from the nozzleorifice decreases with nozzle plug retraction into the nozzle barrel.From the perspective of fallout, these conditions are akin to thosefound at the beginning of the pour. Higher flow velocities largelyprevent atmosphere or beer gases from entering the nozzle lumen even asthe velocity of beer flow in the nozzle barrel is rapidly reduced by theclosing nozzle orifice. In terms of foam generation, this portion of thepour is also analogous to nozzle opening in that foam is formed and theamount of foam correlates directly with the volumetric flow rate ofbeverage through the nozzle as established by the volumetric flow ratecontrol device.

Using the described beverage dispenser, it is possible to directly testfor, measure, prevent, and predict the presence and magnitude ofbeverage fallout from the subsurface filling bottom shut-off beveragedispensing nozzle. This capability, in turn, leads to the ability todirectly define the minimum allowable volumetric flow rate to beestablished by the volumetric flow rate control device with a given sizebeverage dispensing nozzle. Thus, if a nozzle code or sizing descriptionis entered into the electronic controller of the dispenser, a minimumvolumetric flow rate value adequate to prevent fallout can be definedeither manually or automatically. This uniquely constitutes a minimumsafe volumetric flow rate value which will allow satisfactory operationof the dispenser.

In the previous discussion of the classification of dispenser systems,it was disclosed that certain versions of the beverage dispenser operateon a manual basis, where a pour (beer flow) is initiated by an operatorand is stopped by an operator. In these manually operated devices, thenature of flow from the beverage outlet of the subsurface fillingpositive shut-off beverage dispensing nozzle is as previously explainedand described. Particularly, the need for complete and rapid nozzleopening and nozzle closing as disclosed is as essential in manuallyoperated dispenser systems as in automatically operated systems. Hence,in manual systems, while the manual flow actuator can have theappearance of the traditional beer handle associated with known beerfaucets (as one example), the actual physical action of the beveragenozzle is mechanically or electronically defined to be limited tocomplete and rapid opening or complete and rapid closing, withoutoperator ability to alter or manipulate or control the nozzle flowaperture to any intermediate position or actuation speed. Thus, as withthe automatic versions of this beverage dispenser, the flow andactuation properties and characteristics of the subsurface fillingbottom shut-off nozzle can be referred to as digital, where flow iseither on or off and the change in state is rapid and defined, and wherethese properties and characteristics are intentionally and purposefullyembodied in the apparatus.

The use in draft beer beverage dispensers of a volumetric liquid flowrate control device in combination with a subsurface filling bottomshut-off dispensing nozzle helps to prevent excessive or uncontrolled oruncontrollable beer foaming which is directly associated with thecomparatively rapid (that is, flowing at volumetric flow ratessignificantly greater than are found in conventional beer dispensers)dispensing of all types of beer. Moreover, the described systems employa hydraulic beverage flow pathway including these combined elements,which is comparatively simple and can thus be constructed in a way thatallows deployment of these systems at an affordable and economicallyjustifiable cost within known draft beer physical and pricingenvironments.

A volumetric liquid flow rate control device that is suitable fordefining, controlling, manipulating, or varying the volumetric flow rateof a carbonated beverage, and particularly draft beer, through abeverage dispenser beverage flow pathway should meet and satisfy anextensive list of attributes and characteristics. However, the mostfundamental attribute of such a device is that its volumetric flow ratecontrol action should not cause, directly or indirectly, or theformation of gas bubbles within the beverage flowing through it. To beclear, a bubble free beverage flowing into such a volumetric flowcontrol device should also emerge from or flow out of the device free ofbubbles. This requirement is crucial to the functionality of anyvolumetric flow rate control device to be utilized in describeddispenser systems.

Dissolved gases at or near saturation levels in hydraulically confinedbeer remain in solution (where the body of liquid is relatively bubblefree) at typical beer temperatures and pressures unless substantiallyagitated or subjected to turbulence or reduced in pressure or increasedin temperature. Thus, a key attribute of the volumetric liquid flow ratecontroller is the requirement that over a range of conventional beerdispensing temperatures and pressures it be capable of widely modulatingvolumetric flow rates without creating any localized or cumulativedifferential pressure drop sufficient to induce or cause dissolved gasesin solution in the beer to leave solution and enter gas phase. Thisattribute is significant in that most known liquid flow control devicesare point control devices where the differential pressure drop requiredto effect any change in volumetric flow rate is defined by a specificand comparatively abrupt restrictive structure. These point controldevices are known to readily cause bubble and foam formation in beerflowing through them, and are best thought of as bubble or foam makingdevices, rather than as flow controls suitable for no bubble flowcontrol in beer dispensers.

These local point control volumetric flow controls typically createhighly turbulent flow at the discharge of the device. Beers and othercarbonated beverages are not tolerant of turbulent flow in terms ofkeeping gas in solution. Thus, a particular attribute of a volumetricflow rate control device is the requirement for low or minimal flowturbulence across a flow control range, both fixed and dynamic, that issufficient in volumetric flow range to be useful in the controlled andrapid dispensing of beer.

By way of perspective and further characterization of the volumetricliquid flow rate control or controller, it can be stated that, withinthe range of general volumetric flow rates and other conditionspreviously discussed, a particular design has a beverage contact orbeverage bearing pathway that is no longer than 25 centimeters frompoint of beverage entry into the device to point of beverage exit fromthe device. Ideally, the device is capable of modulating thesevolumetric flow rates at will without causing or inducing the formationof gas bubbles in the beer flowing through it.

In general, hydraulic flow rate control devices typically are notconstructed for sanitary operation and easy and thorough cleaning as isrequired for service in a beverage dispenser. Thus, another particularattribute of a suitable volumetric flow rate control device is that itcomplies with sanitary design and cleaning standards. An example ofthese standards are those promulgated in the United States by theNational Sanitation Foundation (NSF).

It is also useful to quantify the volumetric flow rate performancerequired. For example, a volumetric flow rate control device capable ofestablishing, defining, controlling, and/or regulating volumetric flowover at least a range of 8:1 may be suitable.

Further to quantifying a suitable volumetric flow rate control devicefor altering or setting a draft beer volumetric flow rate through thedraft beer dispenser flow pathway, a device operable inclusive of allnoted criteria over a range of 0.75 ounces (approximately 22milliliters) to 6.0 ounces (approximately 180 milliliters) per secondmay be suitable. Using such a device in combination with the disclosedbeverage nozzle allows the draft beer dispenser to produce a US 20 oz.pour (approximately 600 milliliters) in 3.5 seconds or less withcomplete control of all liquid flow characteristics and parameters andincluding an ability to intentionally define the amount of beer foamcomprising the head on the poured beer, and including an ability toreproduce the defined pour over and over again.

As noted, volumetric flow rate control devices are typically pointcontrol devices, where their structure limits and alters flow as afunction of a single point or location of restriction. Orifice plates,needle valves, ball valves, plug valves are all widely used fixed oradjustable flow orifice devices. Each of these devices has in common afixed location or point of restriction, which serves to entirely definethe pressure drop (the differential pressure between the pressuremeasured at the input and the pressure measured at the output) acrossthe device. With a given flow motive force, this restriction then causesflow at the output to be reduced.

Although widely used, these single point volumetric flow rate controldevices have significant limitations, including a high degree ofnon-linearity of flow versus orifice dimensions, high sensitivity tolarge flow changes with small orifice changes, a lack of rational andpredictable adjustability, comparatively slow response to externalcontrol signals, analog response behavior and very poor dynamic range ofadjustment, among many others.

Another well known general form of volumetric flow rate control deviceconsists of a restrictive reduced diameter flow tube, having an internaldiameter and length selected to create a defined pressure drop at aparticular applied flow pressure. These devices, generally referred toas flow limiters, flow restrictors, or flow chokers are inherently notadjustable or controllable within their own structure, and can bethought of as long axis of flow orifice plates. They are typically usedas straight tube lengths, but can be coiled or formed into a serpentineshape for use in more compact settings.

Another limitation of known hydraulic volumetric flow rate controldevices is their inability to control volumetric flow rates of beer andother gas solvated beverages without causing substantial quantities ofgas to leave solution as a function of their use to reduce and controlflow rates. Essentially, the very nature of these conventional pointcontrol flow rate devices causes their use to generate outgassing inbeer (foam) that makes their use unworkable. This is because a pressurechange in a gas saturated or gas solvated liquid alters the solubilityand saturation curves, which can cause the gas to leave solution andenter the gas phase. Thus, when conventional devices are “turned down”or restricted in their internal flow pathway adequate to create usefuland usable volumetric flow rates in a draft beer dispenser, gasentrained flow at the device output is the result. These phenomenon areempirically demonstrable.

The flow control devices described below offer a solution to thevolumetric flow control problem in beer dispensing in that a usefulrange of control is readily provided, free of gas generation as afunction of use. This is generally possible because the volumetricliquid flow control devices are integrated multi-point series pressuredropping devices, which limit liquid flow in a manner where each pointor node creates a discrete resistance to flow which can be series summedwithin the discrete device to limit overall flow through the completeelement to some desired value. Because each node, by design and intent,only creates a modest and limited pressure drop, it is possible towidely and rapidly vary the flow rate of a carbonated beverage such asbeer without causing any gas breakout or in line foam or bubbleswhatsoever. This can be empirically demonstrated.

In this regard, it is important to understand that reducing carbonatedbeverage flow turbulence within the flow pathway of the multi-point ordigital series pressure control in order to prevent or reduce foaming inconjunction with beverage flow rate reduction is not a primary purposeof the device. Rather, the shape of each flow rate reducing node isprincipally for reducing flow. The no foam performance capability of thedisclosed device is found in gradual, sequential, step like reduction inflow such that the velocity changes and pressure drops across each nodeor point are low or moderate enough that gas breakout from solution(foaming) does not occur. This capability exists to a large degreeregardless of the node shape, not because of the node shape. That said,refining node shaping to reduce flow turbulence can increase the rangeof flow reduction possible with a given number of nodes, and, inparticular, increase effective volumetric flow rate control range ofbeer with varying (especially increasing) temperatures.

The described flow control devices also allow digital control structure,rational and predictable behavior, fast response, broad dynamic range ofuse (bubble free), low or controlled turbulence flow characteristics,and structure amenable to sanitary construction necessary for use in abeverage dispenser. Because each flow restricting node is discrete andcan be individually addressed and controlled, the volumetric flow ratecontrol devices herein disclosed are referred to as “digital flow ratecontrols” or “digital flow rate controllers.”

Three volumetric liquid flow control devices used in the beer dispenserare shown in FIGS. 28-36. These devices are intended for use in thebeverage flow pathway external from the subsurface filing bottomshut-off beverage dispensing nozzle. FIGS. 31, 32, 35 and 36 depict amanually adjustable flow control version which will serve to explain itsbasic functions and structure.

As shown in FIG. 32, beer flow through the device 110 is containedwithin the flexible beer flow tube 3205, which is a straight run fromthe input to the output of the unit. This allows a noninvasive sanitarydesign to be easily embodied. Rigid tube designs are also possible. InFIG. 32, ten flow control nodes 3205 are shown. Each node 3205 serves topartially restrict the volumetric flow of beverage through the deviceand the nodes sum to create a defined flow at the flow control output.Although there is a large array of control means associated with thedevice, the most preferred is to alter the flow aperture or gap betweenadjacent restricting anvils of each node in unison and to essentiallythe same increment of change. Hence, the manual adjustment knob 3610shown in FIG. 36 is used to increase or decrease the amount ofcompression or restriction (occlusion is not permitted by use of fourstops as desired, a reduced dimension between adjacent anvils 3605serving to restrict flow, and an increased dimension serving to increaseit. A vernier dial indicator and position reference is preferablyprovided on the adjustment knob and the actuator backer plate,respectively. Functionally, the adjustment knob 3610 applies force tothe actuator thrust plate 3620 which, in turn, distributes this forcesymmetrically across the node array, as supported by the four supportposts 3630 shown.

FIGS. 33 and 34 show a flow controller version of the volumetric flowcontrol device 110 that is suitable for automatic adjustment and use inthe beer dispenser in a beverage flow pathway location apart from thebeverage nozzle. This device is substantially similar to the manualdevice previously described, but uses an actuator 3410 to allow rapid,precise, and repeatable adjustments to volumetric flow rate under thecontrol of the dispenser electronic controller.

The control device 110 includes first and second ladder assemblies firstand second ladder subassemblies 3412, 3414, respectively, which laddersubassemblies are functionally identical. Each of the ladder assemblieshas side rails 3416, 3418, and “rungs” in the form of cylindrical rods3420. The ladder subassemblies are secured to each other for movementtowards and away from each other, the ladders at all times bearing on abeverage flow conduit in the form of a resilient compressible tube 122which will normally return to a shape having a circular cross sectionwhen not compressed. While a resilient tube of circular cross section isillustrated, other cross sections may be employed.

The rails 3416, 3418 of the first ladder subassembly 3412 are providedwith spaced apart apertures adjacent the end of the rails, whichapertures receive bushings 3424. A cylindrical rod 3426 passes througheach of the bushings 3424. One end of each of the threaded rods isprovided with a screw thread, which threaded end is received in athreaded bore adjacent the ends of the rails 3416, 3418 of the secondladder assembly, the rods being screwed into position until a shoulderon the rod abuts the corresponding rail. A non-occlusion stop 3428 iscarried by each of the rods 3426 as can best be seen from FIG. 34, thestop preventing the tube 122 from being occluded when the ladders 3414and 3416 are moved towards each other.

The rods 3425 when bearing against the tube 122 form a series of flowrestrictive nodes in the flow conduit 122. As can be seen from FIG. 34,these nodes are arranged in series and integrated together into a singlediscrete and adjustable or controllable device.

As can be seen, each integrated flow node is adjustable ranging from aminimum flow orifice setting in the tube 122 to a maximum flow orificesetting. Orifice and aperture are used herein interchangeably to referto, for example, the cross-sectional area of the tube 122 within thenodal restriction. Thus, in FIG. 34 a control device is shown in which asingle actuator acts upon series integrated flow limiting nodes formedfrom in the flexible tube 122. This device can alter flow very quickly,on the order of less than 50 milliseconds to move from lowest to highestflow or the reverse. To this end, a backer plate 3430 is secured to therods 3426 by screws 3432. A device 3434 for volumetric flow rateadjustment is carried by the backer plate 3430. The device may be an aircylinder assembly having a piston 3436 which bears on a thrust plate3438. While a piston is illustrated, other variations of force applyingstructures include steppers, servos, linear motors, ball screw drives,solenoids thermal actuators, a flat tube type pneumatic actuator, etc.In order to facilitate control of the device 3434 a position feedbackdevice 3440 is provided. Accordingly, all integrated flow nodes arecommonly actuated to allow electronically controlled adjustment of theflow rate through the device ranging from a minimum flow setting to amaximum flow setting.

The actuator 3410 ultimately creates a force applied to the thrust plate3438 in the same manner as previously described. It should be noted alsothat the motion for gapping the nodes to a more open condition involvesreversing the actuator thrust rod with opening force supplied by theelastomeric properties of the beer flow tube 122 and the applied beerpressure within the tube 122. The actuator 3410 may also be positionencoded as shown in FIG. 34 to define the flow aperture gap or positionof each flow controlling node, the encoder or position sensing being ofany known encoder or sensor type. Alternatively, sensor arrays candetermine various pre-defined flow rate positions, or mechanical stopscan determine two or more desired flow rates.

FIGS. 35-36 show another control device that is indicated generally at3650, in which an adjustment knob allows manual adjustments of all flowlimiting node creating elements simultaneously in a non-invasiveflexible tube. This device includes the dual ladder construction 3412and 3414 which have side rails 3416, 3418 and cylindrical rungs 3425which bear upon a resilient flexible tube 122 which serves as a beverageconduit. As in the device of FIGS. 33-34, the rungs act as flowrestrictive elements or node creating elements and their action on thecompressible tube 122 can be varied. In the FIGS. 33-34 embodiment, thenodes created by the rungs 3425 was varied by device for flow rateadjustment 3434 which was not manual, but here a manual adjustment isprovided. Thus, a manual adjusting apparatus is provided, the manualadjustment apparatus being supported on a backer plate 3654, which likethe backer plate 3430 of the FIGS. 33-34 design is supported on rods3426 which are screwed into the side rails 3416, 3418 of the secondladder-like assembly. The manual adjustment apparatus includes athreaded shaft 3656 which passes through a threaded aperture (no number)in the backer plate 3654. A knurled knob 3658 is secured to one end ofthe shaft, and a manual actuator thrust plate 3660 is secured to theother. As shown in FIG. 36, rotation of the knob 3658 in one directionwill cause the thrust plate to force the rungs together, and rotation ofthe knob in the other direction will permit the resilient tube to movethe rungs away from each other. This flow rate adjustment methodologycan be calibrated using a mechanical dial indicator, a mechanicallyincremented digital shaft position indicator, or by an electronicdigital readout (“DRO”) or other suitable methods.

FIGS. 31-32 show another embodiment of the control device that isindicated generally at 3170. The digital flow control assembly 3170includes a plurality of nodes formed in a flexible tube that arecontrolled by volumetric flow-rate adjustment fasteners. This device hasthe dual ladder construction 3412 and 3414 with side rails 3416, 3418and cylindrical rungs 3425 which bear upon a resilient flexible tube 122that serves as a beverage conduit. The rungs 3425 act as flowrestrictive elements or node creating elements and their action on thecompressible tube 122 can be varied. The side rails 3416, 3418 of thesecond ladder assembly is provided with threaded apertures. Studs 3272are threaded into these apertures until a should abuts against the sideof an associated rail. A non-occlusion stop 3428 is carried by each stud3272 adjacent the rails of the second ladder assembly. A threadedfastener 3274 is carried by a threaded portion 3272.1 of each stud,which fastener bears against the side rails of the other ladder assembly3412 to move the ladder assembly 3412 towards the resilient flexibletube when turned in one direction. If the fasteners are turned in theother direction, the tube will move the ladder 3412 away from the otherladder assembly, thus varying the nodes formed in the tube.

The implementation shown in FIGS. 82-84 differs from the first three inthat it has a different ladder assembly construction, for example. Inthis design each of the ladder assemblies 82, 84 has side rails 86, 88which are secured to each other by studs 90 that carried rollers 92. Therails of the ladder assembly 82 are provide with spaced apart apertures(no number), two on each rail, which apertures receive a sleeve 94 andan elongated stud 96. One end of each of the elongated studs is receivedin a threaded aperture (no number) in the rails of the other ladderassembly 84. The assembly of the various parts can best be appreciatedfrom a comparison of FIGS. 82 and 84. Thus, the elongated studs arepassed through apertures 101 in the backer plate 98, through the 94,apertures 102 in the rails 88 and 86 of the first ladder assembly, andare then secured into the threaded apertures 104 in the rails 86 and 88of the second ladder assembly 84. The head 96.1 of the stud 96 will bearagainst the backer plate when the parts are assembled. In order to varythe node in the resilient flexible tube (which is not shown in FIGS.7-9) an adjustment mechanism indicated generally at 106 is provided. Theadjustment mechanism includes a thrust block 108 provided with acylindrical aperture 111 surrounded by a bearing ring in the form of ahardened washer 112. A conical bearing member 114 having a cylindricalaperture 114.1 on the surface opposed from the conical surface. Athreaded stud 116 bears against the bottom of the aperture 114.1 whenthe parts are assembled, the stud 116 being threaded through a threadedaperture 118.1 in a special adjustment nut 118, a threaded portion 118.2of the nut is adjustably received in a threaded aperture 98.1 in backerplate 98. The conical bearing member 114 is received in a cylindricalrecess 118.3 of the nut.

When the parts are assembled as shown in FIG. 82, a single commonactuator and a separate micrometer-like adjustments for minimum (low)flow and maximum (high) flow can readily be achieved, both adjustmentsbeing designed to be conveniently placed in a common location and inclose proximity to one another. In particular, the minimum flow rate andthe maximum flow rate adjustments do not interact. In other words,adjusting one does not affect or alter the other setting.

First considering adjustment for the maximum flow rate, as illustratedin FIG. 84, threaded nut 118 is screwed in or out of its threadedengagement with plate 98 and is brought to bear rotatably against thetop of the actuator 108. The nut 118 has an internal bore 118.3sufficient to circumferentially clear the actuator rod 112. The oppositeside of the actuator away from the rod bears directly against theactuator side flow node anvil array. Thus, as the threaded nut 118 isscrewed farther toward and against the actuator 108, the flow nodeanvils are forced closer together thus further compressing the flexibleflow tube 112, restricting flow. The reverse rotation has the oppositeresult. Accordingly, in the case of maximum flow, the actuator 108serves only as a physical spacer for engagement of compressive forcefrom nut 118 to the flow nodes. The actuator rod 112 is keptsubstantially centered geometrically within the four support posts 98 byits position within the closed fitting inside bore 118.3 of nut 118, therod extending beyond the actuator body under all conditions of assemblyand operation. As a result of this arrangement, the force exerted by nut118 is exerted symmetrically upon the ladder-like array of flow nodes.The adjustment of the flow controller for maximum flow, as described, istypically completed prior to adjustment for minimum flow (alsoterminable as high flow and low flow).

The high flow nut 118 may also by provided with a vernier or dialindicator (mechanical or electronic) so that rotation and positioning ofthe nut results in a definite location indicator. The indicator allowsfor simple high flow rate calibration of the flow controller within itsown structure, and also the ability to return directly to a desired flownode aperture setting as desired. A particular indicator for use in thissystem is a hollow shaft dial readout device that can be engaged to thenut 118 and to the thrust plate 98. The readout of this device can bemechanical and rotary dial calibrated, mechanical with a digital numberdisplay, or electronic where a numerical location is electronicallydisplayed. The resolution of adjustment of the high flow setpoint can bedirectly controlled over a broad range as a function of the thread pitchused to engage with the thrust plate 98.

In addition, the shape of the high flow engagement nut 118 can be widelyvaried as can its means for rotation. For example, it can be providedwith an operating knob or grip, outside diameter wrench flats, rotatingbar holes and the like, and it can also be automatically positioned bybelt, friction, or gear engagement with a rotary motion actuator of anysuitable type.

Independent adjustment of the low flow setting is controlled using bolt116, which can be of any suitable type with a knob end, a hex head, asocket head, and the like, and can have any thread pitch as a functionof position resolution required. In many cases, this bolt is containedpartially in a recess 118.1 in the top of nut 118 (see FIGS. 82 and 84).This allows a compact assembly where space is an issue. The bolt 116 mayalso be fitted to a second position readout, generally as described forthe high flow adjustment, thus allowing the flow rate calibration andsetpoint definition within the device's structure.

The threaded end of bolt 116 is lockably engaged with centering cone114, which can be fashioned form any suitable material such as a metalor plastic. As bolt 116 is rotated or moved toward the actuator, thecentering cone 114 engages into a bore in the actuator operating rod,causing thrust from the actuator to be applied symmetrically to thethrust plate 98 and thus via posts 94 to the flow control nodes. Thrustis applied in this operating example by applying compressed air or othersuitable gas to the non-rod side of the piston via a suitable fittingand pneumatic line. When this occurs, the piston within the pneumaticcylinder and its connected rod is forced against the centering cone,forcing the entire body away from engagement with the face of nut 118,thus acting upon the actuator side of the flow node anvils 102 causingthem to move toward the opposed array 104, this reducing the dimensionsof the flow apertures within the flow conduit 112. This reduces flow toa second and defined flow rate. It is typically the body of thepneumatic actuator that moves toward the flow conduit causing flow nodecompression, rather than the usual motion of the piston rod that is, inthis instance, firmly forced against the immovable centering cone 114.Thus, the extent of the compression motion and thus the flow rate offlow at the low flow setting is determined by the cylinder pistonreaching the end of its travel within the actuator as a result of themotion of the actuator cylinder. This dimension of motion is, in turn,determined by the low flow adjustment screw 116 as it forces the pistonfarther from its end of travel limit or allows it to be closer thereto,thus defining the usable stroke of the actuator. The total possibleactuator stroke is selected to be sufficient to allow the range ofadjustment desired, which is typically the full range from fully closedflow apertures at all flow nodes, to fully open flow.

With regard to the volumetric flow rate control and controller depictedin FIGS. 31-36, it is also noted that the Laval Nozzle shaping of eachflow node and the interval of spacing of one node to the next and thenumber of nodes used are all significant to the no gas breakout flowcontrol performance of the device with beer.

In particular, the multimodal flow controller or compensator is a devicethat generates a desirable and substantially repeatable head loss withinthe fluid flow conduit. The head loss creation, or fluid flowrestriction, is the rate defining head loss component in the entiresystem and allows for robust system balancing, or compensation, over awide spectrum of application parameters in the beverage dispensersystem. All other contributors of head loss are substantially smaller inmagnitude than the head loss through the multimodal flow compensator.

For carbonated beverage applications, such as beer, it is ideal toachieve head loss in a smooth distributed manner so as not to induce gasbreakout during fluid flow. The multimodal flow compensator does this bydistributed nodes (e.g., nodes 3405 in FIG. 34) that each represent asmall differential producer with subsequent downstream fluid flowdetachments and associated highly turbulent recirculation zones. Inparticular, the presence of form drag associated with each node causesthe fluid passing over the node to separate and form a wake orrecirculation zone which is marked by a decreased static pressure in theflow field as well as a head loss.

Indeed, as represented in FIG. 85, as the fluid passes over each node,the form drag caused by the nodes causes the fluid to separate and formwakes or recirculation zones (denoted by 850) downstream of the nodes inthe flow pathway. In an optimized implementation, the recirculationzones would diminish prior to the next set of nodes such that the flowwould reattach before entering the next node set. This low pressure zonedownstream of the node results in a net drag force as the stagnationpressure upstream of the node has been unchanged. Thus, theserially-integrated discreet nodes create fluid separation and thus anet drag force, via form drag, or more correctly a head loss creation.Head loss thus becomes the compensation or balancing of the beveragedispensing system.

As the nodes are moved closer together there is a spacing where the flowrate increases, i.e., the head loss or fluid restriction decreases. Thisis due to the fact that the vena contracta of the first node passesdirectly through the contraction of the second node, and so forth withsubsequent nodes. If the nodes are placed too closely together, theresult is that the fluid recirculation zones are removed, as the flowseparation is not achieved. This results in a substantially reduced headloss, as well as the ability to achieve the desired flow compensationwithin the system.

The geometry and spacing of the nodes may be critical in that themulti-nodal flow compensator relies on the flow separation andassociated recirculation zones immediately downstream of each node. Therecirculation zone flow structures created are achieved by utilizing aplurality of nodes as the size of the recirculation zone is defined bythe nodal spacing. Sufficient nodal spacing ensures that the detachedfluid flow within the recirculation zones can sufficiently reattachbefore encountering the subsequent nodal flow restriction.

Further characterizations can be made of the flow rate controls and flowrate controllers shown in FIGS. 31-36, as these are intended for use inthe beverage flow pathway external from the subsurface filling bottomshut-off beverage dispensing nozzle. These devices can also becharacterized as having an internal flow diameter as measured at theflow input or output that, in ratio to the length of its liquid flowpathway, has a ratio that does not exceed 20:1. By way of comparison ofthe bubble-free flow reducing efficacy of the disclosed flow controlstructures, a reduced diameter tube, often used for the purpose ofrestricting beer flow and thus reducing the volumetric flow rate of thebeer to a traditional beer faucet, would require a ratio of overall flowlength to internal flow diameter ranging from 60:1 to 160:1 at typicalbeer keg pressures and temperatures.

These ratio comparisons clearly show the much enhanced efficacy of thedisclosed flow control and flow controller over previously known beerflow restricting tubes or other restricting flow path geometries. Inpractical terms, all of the versions of the flow controls and flowcontrollers for use external to the nozzle can effect a bubble-freevolumetric flow rate reduction of at least 8:1 with beer (at customarykeg pressures and temperatures) in a 20:1 ratio device where the actualoverall length of the beer flow pathway of the flow rate control deviceis 20 centimeters or less. This is in contrast to a length of reduceddiameter flow tubing which, to effect the same bubble-free volumetricflow rate reduction under the same conditions, could typically range inoverall beer flow pathway length of 70 centimeters to 100 centimeters ormore.

FIGS. 29 and 30 depict adaptations of rigid structure versions of theseries node volumetric flow control devices 110. These figures aresomewhat schematic in nature but exactly adequately convey the essentialelements of the designs. FIG. 30 depicts a passive flow control adaptedfor service inside of the barrel of the subsurface filling bottomshut-off beverage dispensing nozzle 105. As depicted in FIG. 30, thisbarrel lumen is typically hollow where a volumetric flow rate control orcontroller 110 is used external to the dispensing nozzle. In this beerdispenser embodiment, this available space is simply used to goodadvantage to house the volumetric flow rate controller 110 as shown inFIG. 30. Thus, a typical nozzle assembly is shown generally in crosssection with the barrel, shut-off valve or nozzle plug operator rod, andthe shut-off valve or nozzle plug. Fitted coaxially to the nozzle rodare a series of discrete volumetric flow rate reducing, restricting, andlimiting nodes 3005 which may be discrete and stackable or embodied as asingle part. When stackable, spacers may be used to define the relativespacing of the nodes. Each node 3005, while highly variable in possibleshapes, is shown as a roughly diamond shape in cross section with aflatted portion in relative proximity to the nozzle barrel interiorwall. The barrel is circular in cross section as is the cross section ofeach volumetric flow rate control node. Thus, the interval between thecircumference of the node and the nozzle barrel inner wall defines aflow controlling node which can sum with all of the other nodes in thebarrel to limit volumetric flow to define a volumetric rate of flowthrough the nozzle. Thus the theory of operation of this version of theflow control is essentially the same as with the externally locateddevices. As shown, the gap between the barrel and the flow control nodesis the same in each case, but can be varied one to the next. The numberof nodes and their precise shape and spacing one to the next aresignificant to efficacy and can be varied widely to alter theperformance range and capabilities of the dispenser.

In operation, when the nozzle is opened to flow by the actuator, thearray of volumetric flow rate controlling nodes moves coaxially with theoperator rod and plug, and flow of beer ensues circumferentially aroundthe circumference of each node, with each node contributing to establisha desired and intended volumetric flow rate of beer through the nozzlebarrel. The flow rate controlling node nearest to the beverage outlet ofthe nozzle can be provided with three or more flutes intended tomaintain the coaxial centering of the nozzle lumen flow controllingnodes and the nozzle plug.

The nozzle shown in FIG. 29 schematically depicts a flow controller 110capable of dynamically varying the volumetric flow rate of beer througha subsurface filling bottom shut-off beverage dispensing nozzle 105, thecontrol being possible without causing gas bubbles to form in the flowstream. The theory and means of operation are the same as discussedregarding the volumetric flow rate controller shown for use outside ofthe nozzle.

In operation, two coaxial operating rods, one for providing separatemotion and control of the nozzle plug or shut-of valve 2920, and one forproviding separate motion and control of the volumetric flow controlnodes 2910 respectively. The larger outer rod 2910 is connected to theflow control actuator 2930 shown, which can be of any suitable type aspreviously discussed. Its motion is independent of nozzle flow asallowed by the nozzle plug operator rod 2920, as previously described.As in the fixed volumetric flow rate version, centering flutes 2940 canbe fitted to the last in series flow node for centering purposes.

The flow controller actuator 2930 acts in a linear motion to alter thespacing between each rod mounted flow control half node and itsrespective circumferentially positioned half node. Together, eachcomprises a node 2905, the flow aperture of which can be adjusted asshown.

Positioning and integrating a digital volumetric flow rate control orcontroller into the barrel of the beverage dispensing nozzle as shown inFIGS. 29 and 30 displaces a significant volume of the lumen of thenozzle barrel, often exceeding fifty percent. This, in turn, means thatthe volume of beer in the nozzle that can increase in temperaturebetween pours is substantially reduced when compared to the volume ofbeer held in a closed dispensing nozzle with only a plug operator rod inits lumen. Thus, with an ensuing beer pour after a substantial period ofdispenser inactivity, the relative fractional volume of beer in the beerserving vessel that originated from the nozzle lumen is reduced, withthe remaining volume coming from the colder upstream portion of the beerflow pathway. Thus, the net temperature of the beer pour after adispense event following the period of inactivity is lower than acomparable case with a fully open nozzle lumen. This is a favorableattribute of the in-nozzle flow control device structure in terms of theeffects of beer temperature on the characteristics of the beer pour.

In addition to the volumetric flow rate control and controller devicesdisclosed, other forms of flow controls may also be usable. Thus, forexample, a section or length of rigid or flexible tubing installedanywhere in the beer flow pathway having a significantly reduceddiameter from the primary or main beer flow supply conduit willrestrict, reduce, and limit the flow of beer available to a subsurfacefilling bottom shut-off beverage dispensing nozzle. The use of suchrestrictive or flexible tubes to reduce the volumetric flow rate of beeravailable to a traditional beer faucet is relatively common practice inknown draft beer dispenser systems, where the reduced diameter tube isoften referred to as a “choker”.

Moving from a discussion of the physical embodiment and performancerequirements of a suitable for use liquid volumetric flow rate controldevice, the basic use and functionality of a flow control and a flowcontroller version in establishing and defining and controlling draftbeer pour characteristics will now be disclosed. Further on, using thevolumetric flow rate control device to alter and control beer pourparameters with changing conditions such as temperature and flowpressure will be reviewed.

Suitable volumetric flow rate control devices can be subdivided into twotypes, one of which offers a defined rate of volumetric flow based onmanual adjustment of the device, and is referred to as a volumetric flowrate control, and another of which is termed a volumetric flow ratecontroller, and can be automatically altered or adjusted and offers morethan one rate of volumetric flow without manual readjustment.

From the perspective of use and action during a beer pour from thedispenser, either the flow control or flow controller may be used toestablish a volumetric flow rate prior to the start of a pour which ismaintained for the entire duration of the pour. The flow controller mayalso be used to establish a particular volumetric flow rate prior to apour, and then to alter this pre-pour defined flow rate to establish oneor more additional volumetric flow rates during the pour time.

Regardless of whether a passive flow control or an active flowcontroller is used, or whether volumetric flow rates are changed oraltered during a pour time, the initial volumetric flow rate that firstcan be measured at the beverage nozzle outlet is defined by theparticular type of volumetric flow rate control device prior to theopening of the beverage dispensing nozzle, and thus prior to any beerflow through the dispenser beverage flow pathway and into the servingvessel. Further, in the case of the use of a volumetric flow ratecontroller, its adjustment prior to a dispense event to define aparticular and desired volumetric flow rate at the start of a pour doesnot effect or alter the static system or rack hydraulic pressure of thebeverage in any measurable or intended or significant way.

In the instance where a flow control or a flow controller having theattributes herein noted is used to define a single and fixed volumetricflow rate of beverage during the beverage dispense pour time, and is notsubsequently adjusted, it can be empirically demonstrated that at agiven beer temperature and beer keg or rack pressure, a 600 milliliterdose of a test liquid such as water is repeatable at least to withinplus or minus two percent of the beverage dose mean as defined by thedose data sample group. Further, it can be empirically demonstrated thatthis repeatability within a test sample data group is possible over longtime periods such as days, weeks, or months without a requirement toadjust the volumetric flow rate control device.

In the instance where a flow controller of the type delineated by thisspecification is used to define two or more volumetric flow rates ofbeverage during the beverage dispense dose time, it can be empiricallyshown that at a given beer temperature and beer keg or rack pressure, a600 milliliter portion of a test liquid such as water is repeatable atleast to within plus or minus two and one half percent of the beverageportion mean as defined by the dose data sample group, and that suchrepeatability within a given test sample data group is stable overperiods similar to those for the volumetric flow control.

As earlier noted, a volumetric flow rate controller can alter volumetricflow rates of beer into a serving container from pour event to pourevent, or the flow rate of beer during a given pour can be altered asneeded or desired. Both modes of operation, when used with the disclosedsubsurface filling bottom shut-off nozzle, allow rapid pours of beerwith a prescribed and desired and repeatable amount of foam formed ontop of the beer.

In the case of a single fixed volumetric flow rate throughout the beerpour which can be established using either an active flow controller ora passive flow control, flow begins with the nozzle placed at or nearthe bottom of the beer glass (here synonymous with all other servingcontainer types), and the opening of the nozzle in the particular mannerpreviously described. Beer flow ensues immediately with nozzle openingand its flow results in the formation of a definite and relativelylimited amount of foam, which can be observed to be determinedprincipally by nozzle size and the volumetric flow rate of beer asestablished by the volumetric flow rate control, and to diminish sharplyin rate of formation as the level of beer flowing into the glass reachesand then rises above the flow aperture of the nozzle. As beer flowcontinues, constituting most of the delivered volume of beer defined tobe the pour (typically 90 percent or more), very little additional foamis formed in the beer since the beer flowing out of the nozzle flowoutlet is largely free of bubbles, and the flow turbulence induced bynozzle outlet flow is at comparatively low velocity and widely dispersedaway from the entire circumference of the nozzle and is occurring on asubsurface basis such that no atmospheric gases are churned or foldedinto the beer. In fact, under these conditions the rising surface of thebeer can be seen to typically be essentially still. At the end of thepour period, the desired portion of beer has been dispensed and thenozzle is rapidly and completely closed as previously detailed. Thenozzle remains at or near the bottom of the beer glass throughout thepour, and as it closes a definite and short duration flash of foam isobserved. This quantity of foam is directly associated with closing ofthe nozzle as previously explained and, with a given set of nozzlemotion parameters, can be empirically demonstrated to vary directly as afunction of the volumetric flow rate of beer from the nozzle at closing,such that the higher the volumetric flow rate allowed at nozzle closing,the greater the amount of foam formed.

This mode of pour is described here in this detail because it allows aclear understanding that three separate events cause three separatequanta of foam to be formed and defined, each of which is highlyquantifiable and repeatable from pour to pour to define the total amountof foam formed on the beer poured.

With this single volumetric flow rate pour method, the height of a foamlayer or cap formed on top of a given beer under stable conditions oftemperature and keg pressure can be empirically shown to be highlyrepeatable such that one beer will look essentially the same as thenext. This high degree of repeatability is greatest when dispensedvolume is automatically defined, but even in a manual dispense mode, theamount of foam generated is highly repeatable thanks to the digitalopen-close motion of the beverage nozzle.

With this single volumetric flow rate pour method detailed here, theamount of foam to be generated on top of the beer at the end of the pourcan be directly controlled. This is done by simply adjusting thevolumetric liquid flow rate control or controller, thus altering thevolumetric flow rate of beer flowing from the beverage nozzle outletsuch that higher flows give more foam, while lower flows give less foam.

To help to quantify the direct correlation between foam formation andvolumetric rate of dispense flow in this invented beer dispenser, it canbe shown that, with a typical United States or European lager, a US 20oz. beer (approximately 600 milliliters) can be dispensed into virtuallyany shape beer glass in six seconds with the generation of a foam headinsufficient to completely cover the top surface of the beer at the endof the pour. Further, progressively greater amounts of foam can begenerated as desired as volumetric flow rates are increased until, byexample, a foam head equivalent to one centimeter is achieved repeatablyon the surface of the beer at a dispense time of on the order of 4.5seconds. By way of comparison, a typical US 20 oz. pour of a draft lagerfrom a conventional tap typically takes anywhere from 12 to 20 secondsand the foam head is not defined or definable from beer to beer by anyknown means. Thus, with a pour based upon a single volumetric flow rate,the task is completed two to three times as fast, even at a volumetricflow rate that is relatively slow for this invented beer dispenser.

In the case where the volumetric flow rate of beer during a pour isvaried or variable through the use of a suitable volumetric flow ratecontroller, a more sophisticated dispensing methodology using thecombination of a volumetric flow rate controller and a subsurface bottomshut-off beverage dispensing nozzle allows further dispensingperformance improvements and enhancements.

The use of a volumetric flow rate controller allows the volumetric flowrate, as measured at the beverage nozzle outlet, to be varied, profiled,or subdivided. FIGS. 37-40 illustrate the effects of this volumetricflow rate variability capability. Essentially, many different flow ratescan be achieved during a beer pour, but as a practical matter typicallyonly two or three are necessary to optimize the characteristics of abeer pour to achieve a fast, highly controlled and repeatable resultwith any desired amount of foam.

The manner of flow rate change during a beer pour effected by thevolumetric flow rate controller is referred to as flow partitioning, inrecognition that flows are altered at a rapid rate resulting in clearboundaries between successive selected volumetric flow rates.

In operation, with a flow controller being used to define volumetricflow rates measured at the beverage nozzle outlet, a typical pour beginswith nozzle opening at or near the bottom of the beer glass aspreviously described. Typically, however, prior to nozzle opening thevolumetric flow rate controller has been automatically configured insuch a way as to initially produce a comparatively low volumetric flowrate of beer upon nozzle opening. Recall that there is a directcorrelation between volumetric flow rate and the amount of beer foamgenerated at the start of a pour, as has been extensively documentedabove. Thus, a low volumetric flow at the start of a pour generates aminimal amount of foam, but an amount that can be completely controlledand defined as desired by the user specified configuration of thedispenser.

Typically, the start of pour volumetric flow rate is maintained untilthe beverage flow outlet of the nozzle is subsurface or below the levelof the beer. After this has been accomplished, the volumetric flow ratecontroller automatically changes the volumetric flow rate of beer fromthe nozzle, most typically to a substantially higher flow rate. Thissubstantially higher flow rate allows the largest volumetric fraction ofthe beer dispense portion to be achieved in a comparatively short periodof time, thus speeding up the entire pour by compressing the timerequired for dispense. By example, 80 percent or more of the total beerdispense volume may flow into the glass at this second flow rate. As thetransition in flow occurs from the first stage to the second stage, thechange is comparatively rapid and abrupt, but does not cause foaming orgas breakout in the beer flowing through the apparatus.

At the end of the beer pour, the nozzle is rapidly and completelyclosed, and in preparation for closing, a third volumetric flow rate maybe defined by the flow controller. This third flow rate is mosttypically a rate significantly below the second, and it may beequivalent to the first initial flow used at the start of the pour, butcan be discretely and separately established as desired.

Thus, with this third and typically lower flow rate established, thenozzle is closed and the pour completed. As previously explained, theamount of foam generated in the beer glass as a function of nozzleclosing is dependent upon the volumetric flow rate at closing and thuscompletely controllable using this flow manipulation method.

The particular flow partitioning explained above is only an example ofwhat may be achieved as necessary or desired to define the pourcharacteristics of a particular beer. The number of flow ratepartitions, their flow rate value, and their duration can all beindependently established using a volumetric flow rate controller andthe electronic controller associated with the dispenser. In the examplegiven, by way of reference and illustration, a typical lager can bedispensed as a US 20 ounce serving (approximately 600 milliliters) in3.5 seconds or less with a foam head approximately one centimeter inheight.

Whether the single volumetric flow rate pour method, or the multipleflow rate pour method is used, it is important to note that beer foam isnot made or pre-made or formed within the beverage flow pathway duringdispensing for the purpose of depositing such foam into the beer glasswith the poured volume of beer, as is the case with many known beerdispensers. Rather, the foam head on the top of the beer at the end ofthe pour is defined and made only within the glass itself using thevolumetric flow rate control techniques disclosed, and the dispenser isparticularly designed not to generate bubbles or foam in its beverageflow pathway during beverage flow.

Another important attribute of the disclosed beer dispenser concerns thelocation of formation of the bubbles within the beer glass thatultimately constitute the foam cap on a beer pour from the apparatus.During a beer pour as conducted using the invented dispenser, thebeverage dispenser nozzle remains at or near the bottom of the glass forthe entire pour. The merits of this have been substantially discussed,but keeping the nozzle outflow at the bottom of a beer glass yields anadditional benefit. With the nozzle subsurface during nearly the entirepour (typically for 90 percent or more of the dispense volume), andparticularly at the end of the pour, almost all of the bubblescontributing to the foam head are formed subsurface and near the bottomof the glass. As a result, the bubbles are smaller and uniform in size,and remain smaller and uniform even when they reach the top surface ofthe beer. This, in turn, contributes to the formation of a foam headwith small tightly packed bubbles. This provides a creamy and uniformfoam appearance which is often prized among draft beer experts, and thesmall bubbles are more resistant to rupture and dissipation, thusallowing the foam head to persist for a longer period of time, which isalso considered meritorious among draft beer drinkers.

The volumetric flow rate controller can be used to alter the volumetricflow of beer from one pour to the next. This is most typically done inresponse to changes in the beverage dispense conditions, most frequentlyand most critically changes in beverage temperature and beveragepressure.

Changes in the dispense temperature of draft beer are a reality of thedispense environment. For example, beer is often kept cold in walk-incoolers that are also used for other purposes such as food storage.Thus, frequent and unpredictable entry into these coolers changes thebeer temperature. Further, known draft beer flow lines and dispensetowers and faucets all increase in internal temperature as ambienttemperatures increase or simply as a dispenser sits idle between pours.Thus, these sorts of temperature changes in draft beer may beaccommodated by a draft beer dispenser.

As with temperature, changes in the gas pressure applied to draft beerkegs, which is most frequently the propulsive force in draft beerdispenser flow, is a fact of present draft equipment reality. Forexample, the mechanical analog pressure regulators used to establish andmaintain the gas pressure on a keg are generally adjustable only towithin one or two PSI of desired setpoint, and the gauges used are onlyaccurate to within one or two PSI. These pressure regulators are limitedin their regulation capability by mechanical hysteresis, temperatureinduced changes, mechanical wear, mechanical contamination, liquidcontamination, corrosion, plumbing, orientation and layout issues, toname only some of the limitations. Thus, these changes in flow pressuremay be accommodated by a draft beer dispenser system.

Changes in draft beer temperature are well known to change the pourcharacteristics. As temperature increases, the solubility of gases inthe beer, particularly carbon dioxide, decreases. Thus, for a givenvolumetric flow rate and/or flow velocity, the amount of foam generatedas a consequence of dispensing the beer increases as temperature rises.Because this is true, and because the described draft beer dispenser isable to manipulate volumetric flow rates and hence flow velocities,techniques for accommodating beer temperature changes may be implementedin the described dispensers.

Adjusting for increases in beer temperature, on the simplest level, canbe done by electronically recording the elapsed time since the last pouroccurred, and reducing the net volumetric flow rate of beer on the nextsubsequent pour accordingly. This volumetric flow rate adjustment versustime adjustment may be formatted in several ways. While the dispenserremains inactive, the beer held within the dispenser itself tends toincrease in temperature, particularly within the lumen of the subsurfacefilling bottom shut-off nozzle. This rate of rise, absent active coolingprovisions, is predictable based upon generally expected ambienttemperatures in which the dispenser will operate. Thus the electroniccontroller of the dispenser marks the time from the last dispense eventto the next dispense start signal and adjusts the volumetric flow ratecontroller to reduce the volumetric flow rate as beer temperatureincreases and then, in the case of a timed flow defined dose, adjuststhe pour duration time. Where a flow meter is used to define the beerpour dose size, the pour size is maintained by the flow meter with thechange in volumetric flow rate. These adjustments can be done inincrements, such as at one minute intervals, five minute intervals, andso on. The changes in volumetric flow can be non-linear or incremental,as can the time interval markers, all of which can be defined byexperimental measurements and software design. When this simplifiedmethod of beer temperature compensation is used, two additionaladjustment features can be included. First, because the dispenserbeverage flow pathway will cool back down toward the beer sourcetemperature with each dispense event following a prolonged standbyperiod, provisions are made to readjust the volumetric flow rate backupward as dispensing pours resume, and this can be formatted in a waygenerally similar to that used with rising temperatures. Second, analarm function can be implemented where a dispense is not allowed aftera period of dispenser inactivity exceeding a certain duration. It isunderstood that beyond a certain upper temperature, draft beer canbecome so foamy that a satisfactory pour from a particular nozzle is notpossible regardless of volumetric and velocity flow rate adjustments.Thus, in this case, such a condition is inferred as a function of time.This approach prevents a bad pour and the waste and mess that couldresult. When such a time based alarm is used, the dispenser electroniccontroller forces the operator to conduct a brief re-prime of the systemto re-cool the dispenser or the electronic controller allows a reducedvolume dispense dose for the same purpose. In this second case, overflowis prevented, and the short pour can be manually topped up to a fullmeasure.

Adjusting the volumetric flow rate of the beer pour as a function oftime since the last pour as a means to maintain a desired set of pourcharacteristics with increasing beer temperature can be simply andeconomically improved by sensing the ambient temperature in which thebeer dispenser is operating. It is understood that the warmer theambient temperature in which the dispenser is operating, the more rapidthe increase in beer temperature when it is in a standby condition.Thus, knowing the ambient temperature allows the dispenser systemelectronic controller to alter the amount of adjustment of volumetricflow per unit of elapsed time between pours with greater precision thanwhen relying on elapsed time only.

A refinement of either time based method of beer temperaturecompensation, and of the several additional methods to follow, improvesflow parameters compensation further. In this refinement, the beervolume of the lumen of a particular size nozzle is known to theelectronic controller, as is the set pour volume to be dispensed. Thisallows a ratio to be struck that is indicative of the amount of warmbeer that will enter the beer glass as a fraction of a total pour dose.Essentially, the beer in the nozzle warms more quickly and to a highertemperature than the beer in the beverage flow pathway upstream of thenozzle. Thus, the average temperature of the beer poured after aprolonged dispenser standby period is a function of nozzle size and theelectronic controller can adjust the magnitude of volumetric flow rateor other pour parameters compensation for temperature accordingly,including the pour duration required to define the correct pour volumeat the changed flow rate.

The volumetric flow rate of the beer being dispensed with changing beertemperature can most accurately be defined as a function of directsensing of beer temperature. This can be accomplished using a suitabletemperature sensor to directly measure the temperature of the beer inthe subsurface filling bottom shut-off beverage dispensing nozzle asshown in FIG. 28. As shown, the sensor is mounted into the dispensingnozzle top seal and displacement plug. This sensor location allowsimmediate sensing of inflowing beverage temperature effects, and, in aprolonged standby condition, the location gives an internal nozzlevolume beer temperature that is uniquely indicative of the actualtemperature gradient of the beer in the vertical nozzle barrel. Anotheradvantage of this location is that, in the event of sensor failure, theentire top seal plug can easily be removed and replaced, effecting asimple change out procedure for maintenance personnel.

With in-nozzle temperature sensing, an accurate temperature reading canbe taken prior to each pour. This reading, processed by the electroniccontroller, can be used to alter the volumetric flow rate of the beerflowing into the glass as the beer temperature changes. This alterationmay be up or down, depending on the direction of temperature change. Asin the previous cases, the alteration in volumetric flow rate allows thepour characteristics, including the amount of foam on the poured beer,to be maintained.

In implementations where the pour volume is defined by timed flow ofbeer at a set rack or system pressure, and the volumetric flowcontroller has altered the volumetric flow rate as a function of beertemperature, a new pour time may be established by the electroniccontroller. This is accomplished since the incremental change in flowrate can be known by the controller such that the time of flowadjustment directly follows from the volumetric flow rate adjustmentfollowing from the temperature measurement. Essentially, the volumetricflow rate controller offers a predictable flow rate for each physicalincrement or position of adjustment. Thus, the electronic controller canalter pour time to maintain pour volume by direct measurement of theflow position of the flow controller (by any suitable feedbackmechanism, such as an encoder, resolver, potentiometer, or positionsensor or the like), or by knowing the flow rates at various pre-definedflow controller positions, which can be entered as calibration variablesinto the controller, by example, or established mechanically. In thiscase, it is also readily possible to construct a series of data tableswherein the change in beer temperature measured causes a new beer poursetup, consisting of all necessary pour parameters, to be entered intothe electronic controller. This is done incrementally so that the numberof pour setups needed is relatively small and easily managed.

By way of illustration, consider a simple beer pour setup wherein aninitial flow controller defined low volumetric flow rate is used duringnozzle opening, followed by a high flow rate, followed by a nozzleclosure low flow rate the same as the first low flow rate, all in themanner previously detailed. With an increase in temperature, the lowflow rate at nozzle opening can be maintained for a longer period formore gentle flow prior to the high flow portion of the pour. Sincewarmer beer is more foamy, the longer period of low turbulence flowmakes less foam. Since the total foam cap is the sum of the foamgenerated at each flow rate, the total foam is reduced to a leveldesired and influenced by the beer temperature. Following this examplefurther, with further warming of the beer, the nozzle opening first lowflow period gets incrementally longer, further offsetting the higherfoam characteristics of the still warmer beer, holding the foam capwithin acceptable limits. More sophisticated versions of thesevolumetric flow changing combinations also may be employed. With eachchange in volumetric flow rate or rates, the dose flow time is readilyaltered to maintain the correct portion, based upon a previously definedkeg pressure. In the instance where a flow meter is used in the beverageflow pathway to define the pour size, the dose is automaticallymaintained using the flow meter based flow rate signal, generallyconsisting of a variable frequency pulse train.

With the use of a temperature sensor, an over-temperature alarm functionalso my be implemented.

FIG. 28 illustrates a second in-nozzle sensor, for measuring thehydraulic pressure of the beer in the nozzle. This pressure, which ismeasured when flow through the beer dispenser is not occurring, willvary directly as a function of variations in the gas pressure applied tothe beer at the keg, which can vary frequently and unpredictably aspreviously discussed. Knowing the actual pressure of the beer from pourto pour provides a powerful tool in keeping the desired beer pourcharacteristics constant, and in assuring beer pour volume setpointstability as pressures vary. Because this disclosed beer dispenseruniquely has the ability to rapidly and precisely alter volumetric flowrates, the pressure sensor allows the electronic controller to directlyalter flow rates to maintain the desired volumetric flow into the beerglass, even as the motive force for that flow, keg pressure, varies.This, in turn, assures that the time flow defined volume remains correctand that the desired flow rate into the glass gives the desired foamfinish on the completed pour.

It is, of course, possible to sense beer pressure as described and thento alter only the pour time with changing pressure and not volumetricflow rate in order to maintain a correct pour volume, leaving thevolumetric flow rate control unchanged in its volumetric flow definingconfiguration. Indeed, this approach may be used when a manuallyadjusted volumetric flow control is used.

As previously discussed in regard to temperature changes, beer pressurechanges can be subdivided into increments with a lookup table or groupeddata set for each increment, allowing simplified “digital” automaticadjustment of beer volumetric flow rate or pour time as a function ofpressure.

Referring to FIG. 41, in a dispenser that combines a temperature sensor,a pressure sensor, a volumetric flow rate controller, and an electroniccontrol, a beer dispensing compensation sequence 4100 may be performed.Prior to the start of each commanded pour, beer temperature is firstmeasured (4105) and the net volumetric rate of beer for the upcomingpour is adjusted (4110). Then, the beer pressure is measured, and thedose time is adjusted to assure that the correct pour volume measure isdelivered (4120). All of these data, and particularly the temperature,pressure, and volumetric flow rate data, can be used to constructpre-defined flow rate and flow time combinations structured assequential use lookup tables.

The use of temperature and pressure sensors allows the electroniccontroller to supervise and manage an alarm function for thesevariables. In both cases, minimum and maximum values can be set,reflecting a band width within which beer can be dispensed withsatisfactory results.

When beer temperature is alarmed as too high, a continuous flow functioncan be annunciated to prompt the operator to flow beer through thesystem to cool it down to an operable temperature. When this occurs, theamount of beer volume allowed to flow through the system is tracked. Ifa satisfactory temperature is not reached after an entered flow volumeis reached, the beer source is deemed to be too warm and a “check kegtemperature” message can be displayed. A temperature alarm condition canalso be selected to allow reduced volume pours, most typically at halfthe correct pour size, for a selected number of pours. Again, the systemwill send the “check keg temperature” message if the sensed temperatureis not reduced to a usable value.

When beer pressure is alarmed, a message is annunciated or displayedindicating whether it is too high or too low. In either case, itsignifies that the flow controller cannot further compensate for thepressure change in order to hold the volumetric flow rate stable tomaintain pour and dose size parameters, or alternatively that pour timecannot be further adjusted to hold a correct pour volume.

As with all dispenser alarm functions, temperature and pressure eventscan be time stamped, logged, and retrieved for analysis.

Referring to FIG. 42, in a dispenser that combines a temperature sensor,a pressure sensor, a volumetric flow rate controller, and an electroniccontrol, a beer dispensing compensation sequence 4200 may be performed.A pour is initiated by placing the dispensing end of the nozzle at thebottom position of a serving vessel (4205).

This starts the dispensing event (4210). The temperature is then readand the temperature data is used to compute one or more partitioned flowsegments (4215). Likewise, the pressure is read from the pressure sensorand is used to recomputed one or more partitioned flow segments (4220).The volumetric flow rate is then set to flow rate A (4225). Next, thepositive shut-off valve is opened rapidly and completely (4230). Thebeverage is then dispensed for a time Ta while maintaining the nozzle ator near the bottom of the serving vessel (4235). Next, the volumetricflow control is altered to flow rate B while maintaining dispensingnozzle in an open flow condition (4240) and beverage flow is continuedfor time Tb (4245). Next, the volumetric flow control is altered to flowrate C while maintaining dispensing nozzle in an open flow condition(4250) and beverage flow is continued for time Tc (4255). In the nextstep, the positive shut-off valve is closed rapidly and completely(4260), the nozzle is removed from the vessel (4265), and the dispensingevent is ended (4270).

Throughout this specification, numerous references to the function,nature, and operation of the beverage dispenser electronic controllerhave been made, and various aspects of its features and capabilitieshave been discussed and explained.

The electronic controller has control functions, data groupingfunctions, data logging functions, computation functions, input-outputfunctions, alarm functions, and maintenance functions.

The electronic controller can configure the beer dispenser for operationbased on all of the diverse variables associated with the installationand operation of a draft beer dispensing tap. Configuration mayconstitute automatic electronic entry of control functions andparameters, automatic adjustment and configuration of the volumetricflow controller, and motion configuration of the beverage nozzle toprovide desired volumetric flow rate or rates, as well as a series ofprompts with correct values or instructions for manual configuration.

The electronic controller configures the dispenser based upon the brandor type of beer to be dispensed and the portion size, the type ofvolumetric flow control device and nozzle size being used, and thespecific geometry of the beer flow pathway and associated flowcomponents.

All of the pre-defined or operator determined functional parametersneeded to dispense a particular beer at a particular dispense volume, ata particular speed, and with a particular foam finish, can be grouped bythe operator as a “CMOS” or Complete Machine Operating Solution whichcan be stored into the non-volatile memory of the controller for use atany time. A large number of the CMOS setups can be stored, dependentupon the memory size specified for the controller.

In any draft beer tap installation, the size of the beer supply line,distance between the keg and the point of dispense, relative changes inelevation, and altitude of the installation, among many variables, canbe defined and entered into the electronic controller. When this isdone, the dispense parameters can be defined and optimized based uponthese data. A major benefit of this data based setup is the ability ofthe dispenser to optimize the priming or “line packing” function wherehydraulic operation of the dispenser is established. Because systemvolume from the keg is known, and because volumetric flow rates throughthe beer flow pathway are defined by the dispenser, the minimum volumeof beer required to prime the system, as installed, is known. Thus, thedispenser, placed in prime mode by the electronic controller, allowsonly enough beer to flow to achieve a ready to operate hydraulic status.Because beer flowing through the dispenser when packing the lines isgenerally wasted and discarded, this control is useful. In this regard,it is important to also note that removing the amount of beer flowduring priming from the discretion of the operator can be shown toreduce draft beer waste.

In addition to the numerous alarm parameters and functions previouslydiscussed, the electronic controller can monitor power supply voltages,battery supply conditions in portable applications, and it can track theoperating cycles of the machine and store these totals such that propermaintenance intervals and life cycle replacements can be scheduled andconducted. A real time clock can also schedule and annunciate time basedevents, such as calendar based maintenance schedules.

The electronic controller, in combination with the volumetric flow ratecontrol device, provides a capability of tracking and recording beerusage for report and analysis purposes. In particular, because thevolumetric flow rate of beer through the dispenser is known at alltimes, and because the controller can distinguish between serving poursand priming flow, the total beer available for serving pours is knownafter priming of any particular beer keg is completed. Thus, because thedispenser tracks and controls serving portion size, the number of beersservable and served from a keg are recorded. Further, because the volumeof beer lost to priming is know, the beer depletion point of the keg canbe computed. This is annunciated when the keg is within a defined numberof pours of “blow out”. The number of pours remaining at the warning canbe user defined, generally among a list of choices ranging from two toten pours. When a keg prime mode is again entered, the controller tracksthe prime volume and dispense count on the next beer keg. Optimally, thedispenser can set a “new keg” message that requests a confirmation thata new keg has been fitted, thus marking a new usage tracking andcomputation sequence.

The electronic controller also has the ability to accumulate and storeinventory and point-of-sale data. It communicates bidirectionally topoint-of-sale (POS) software systems and thus can be pre-pay enabled bysuch systems. It can also report each dispense including dispense sizeto the POS system. Thus, the beer dispenser herein disclosed becomes asales activity and revenue data mode within the serving establishment.

The electronic controller enables bidirectional communication using alldata transmission modes and media to PC's of all types, local areanetworks, server based systems, handheld and portable digital assistants(PDA's), as well as dedicated handheld devices.

An important aspect of the beer dispenser is the ability to operate thebeer dispensing nozzle using a mechanical manual override control in theevent of an electronic controller or power failure. This is an importantfeature in that it provides a functional assurance of continuing beerpour capability even with a failure of the automated functions of thedispenser. Cleaning and sanitation of the beverage dispenser is also acritical issue.

When an external flow control or flow controller is used, only theinterior of the beer flow tube connectable to the beer keg and thedispensing nozzle comes in contact with the beer, which provides anoptimal cleaning capability, with a minimum of connection transitionsand absent beverage exposed threads, or bacteria trapping recesses,crevices, or sharp elbow-like bending radius fittings.

Also as evident, the non-invasive beverage flow tube within the digitalvolumetric flow rate controller can be manually or automatically openedto its full interior diameter. This capability allows a suitably sizedcleaning element to be hydraulically or pneumatically forced through thebeer flow pathway with minimum restriction or obstruction by theelements of the flow pathway of the dispenser herein disclosed. Thecleaning element used may be variably termed a cleaning patch, acleaning swab, or a cleaning pig.

The beer flow pathway of each of the described systems is designed toallow self-draining of cleaning, sanitizing, and rinsing liquids. Thisprovision reduces the residual volume of cleaning liquids, and thus thevolume of beer required to elute these residuals from the beer flowpathway after cleaning.

Two provisions are made to reduce the rate of bacterial growth on theexterior surface of the subsurface filling bottom shut-off beveragedispensing nozzle. First, the nozzle can be polished to a “mirrorfinish” high RA finish. This degree of smoothness promotes liquid (beer)runoff and reduces bacterial microgrowth sites. Second, the nozzle canbe coated with one of several available antibacterial coatings which aresuitable for food and beverage contact.

Another important aspect of dispenser cleaning is the role of theelectronic controller. The controller can measure and define cleaningintervals based on operating cycles or elapsed time. It can also controland automate the cleaning function, including control of flow sequences,flow durations, and flow patterns. This capability is unique and novelthrough the actuator based control of the beverage dispense nozzle whichcan directly control flow of cleaning liquids through the system. Alsouniquely, the volumetric flow rate control device allows the volume ofcleaning liquids used in a cleaning sequence to be defined, thusassuring cleaning effectiveness. The sequence(s) of actuations,durations, and volume of flow that constitutes a clean-in-place sequencecan be stored in the electronic controller for use with each cleaningevent.

Finally, the beer dispenser is easy to operate. It is understood thatthe quality of retailing of draft beer varies greatly, and that there isoften a rapid turnover of the serving personnel pouring draft beer,especially in stadium and festival settings. Thus, the ability of aserver to place the subsurface filling bottom shut-off beveragedispensing nozzle at or near the bottom of the beer glass before thestart of a pour and to simply keep it at the bottom to the end of thepour without any need to partially withdraw it or to move the glass suchthat the nozzle tracks with the increasing level of beer, comprises thesimplest and least complicated draft beer pour technique known. Thissimplicity allows a demonstrable one beer pour training session beforethe server pours perfect beers.

A refinement to the systems discussed above is to control the systems torapidly make a defined and desired amount of beverage foam finishassociated with a serving of a dispensed beverage, especially draftbeer, either immediately after completion of the dispense of the primarybeverage pour volume or sometime after completion of the primary pourbut before the beverage is served.

The foam making techniques allow a highly repeatable amount of foam tobe made from pour to pour, or to be varied as desired on a custom foamfinish basis from pour to pour. Manual or automatic adjustment isprovided for as a function of changing beverage properties and changingconditions such as temperature, dispense pressure and volumetric flowrate.

The foam making techniques make use of the discovery that total foamformed on a beverage pour can be the sum of smaller, discrete quanta offoam formed by subsurface injection of relatively small sub-doses ofbeverage purposely formed by small increments of flow mediated by acomparatively fast acting beverage flow control valve of suitable typeand form. Using those techniques, relatively small and separate on-offflow cycles constitute one or more defined pulsed flow turbulenceinducing events or cycles, resulting in the subsurface formation of adefined and repeatable amount of foam with each cycle which rapidlyrises to the top liquid-air surface of the beverage, thus forming a foamcap. The total foam accumulated on the top of the beverage from thepulsed flow method is the sum of the foam made with each on-off flowcycle, resulting in formation of a defined and highly repeatable totalamount of foam. The amount of foam formed with this method is a directfunction of the number of cycles that are applied to the beverage.

Because each flow pulse constitutes a defined and repeatable event orcycle, this technique of making beverage foam is referred to herein asthe digital pulsed flow method, or the digital flow method, or simply asthe digital method. The digital nature of the flow relative to a typicalpour of draft beer is depicted graphically in FIGS. 43-45, which showdifferent flow rate to pour time relationships.

Initially, it may be observed that the digital flow method may beemployed by the beverage dispensers discussed above, as well as otherbeverage dispensers, such as the dispenser 4600 shown in FIG. 46. In thesystems discussed above, the subsurface filling bottom shut-off beveragedispensing nozzle assembly is rapidly cycled between open and closedpositions to produce pulsed flow cycles, and the nozzle bottom shut-offconstitutes the beverage flow control valve.

In the system 4600, the nozzle barrel 4605 is not provided with a nozzlebarrel seal plug at its tip. Instead, a beverage flow control valve 4610controls beverage flow through an open tube filling nozzle of sufficientlength to allow subsurface beverage flow. As shown, the fast actingbeverage flow control valve 4610 and the volumetric liquid flow ratecontroller 4615 are mounted in a beer tower 4620. The valve 4610 iscontrolled by an electronic controller 4625.

Dispensing of draft beer by conventional means most typically involvesuse of a manually operated beer valve or faucet to allow the flow ofbeer into a serving glass or cup via a short directional spoutassociated with and generally a part of the valve body.

Use of such conventional draft beer dispensing gear often results inpours with excessive foam and also frequently in pours where more foamshould be added to achieve a desired foam finish or cap on the beverage.In the latter case, it is common and customary for the serving personoperating the beer faucet to briefly and manually open and close thevalve to place small foamy or frothy quantities of beer directly ontothe top of the beverage previously filled into the serving glass inorder to increase the amount of foam deposited onto the top of the draftbeer serving to an aesthetically desired or pleasing quantity or level.

The desired or preferred amount of foam cap on a poured draft beerserving can vary widely as a function of the beer type, the beer brand,and the customs or culture, traditions, or preferences of the servinglocation. For example, the foam cap sometimes referred to as the“Belgian Finish” (or “Belgium Finish”) calls for a robust foam head thatcan represent as much as half of the total height of the pour in theserving glass, and is poured with such vigor that some of the foam isoften scraped away from the top of the glass prior to serving. At theother extreme, often draft beer drinkers in Scandinavian countriesprefer a serving of draft beer with no more than a thin foam cap,frequently so thin as to not cover the entire surface of the beer.

As such, it is useful to be able to create foam as part of a pour ofdraft beer, to control the amount of foam precisely and from pour topour, to be able to customize the foam head as desired, to produce foamrapidly and efficiently without need for individual skill, and to adjustfoam making from essentially none to very large amounts.

As discussed above, FIGS. 21 and 22 show a sectional view of a bottomshut-off (bottom valved) subsurface filling beverage dispensing nozzlein the open to flow and closed to flow positions, respectively. Thisnozzle 105 represents the key apparatus for implementation of thedigital foam making technique. The nozzle 105 is an outward openingdevice where the nozzle seal plug 2105 is extended outward by nozzleplug actuator 2110 from the bore of the nozzle barrel 2115 to allowflow. The nozzle plug actuator 2110 may be an air cylinder beingconnected to the plug via a rod 2120 that carries a centering spider2120 a. An alternative form where the nozzle seal plug 2610 is retractedinward into the nozzle barrel 2605 is shown closed to flow and open toflow in FIGS. 26 and 27, respectively. In this design the centeringspider is not required and the tapered end 2605 a of the barrel willcenter the plug 2105.

It is the motion of the bottom valved nozzles shown in FIGS. 21, 22, and26 that allows the pulsed flow foam making method to be effective. Tocreate a foam pulse, most typically the nozzle is rapidly opened to flowby actuator 2110 and, upon the seal plug 2105 reaching the fully openedposition, it is immediately reversed in direction and closed to flow asrapidly as possible. Thus, the basic motion is cyclic in nature, witheach opening and closing constituting a pulsed flow foam cycle, ordigital foam making cycle.

With reference to FIGS. 47-49, there are major and minor contributors tothe foam making mechanisms associated with the cyclic flow described. Inthe described dispenser systems, the beverage is usually continuouslypressurized such that flow ensues immediately upon nozzle orificeopening. As the nozzle opens, as shown in FIG. 47, the velocity of beerflow is determined by the instantaneous geometry of the annular nozzleorifice. Thus, initially the flow velocity is relatively high through arelatively small square area orifice, with the velocity diminishingrapidly as the orifice dimensions increase with the continuing openingof the nozzle. Thus, the first major foam generator mechanism is thecomparatively high velocity flow upon the initial and early motionopening of the nozzle. This high velocity flow is relatively directionaland extremely turbulent. Thus, substantial foam is generated for thevery brief period (a few to perhaps 25 milliseconds in a typical system)during which this nozzle opening geometry persists.

As the nozzle plug opens further, flow velocity drops rapidly until, atabout 60 percent of full open, as shown in FIG. 48, and full open, asshown in FIG. 49, the annular orifice of the nozzle is sufficientlylarge to diffuse flow and minimize flow turbulence. This is in keepingwith the primary intent of the nozzle, which is to pour the primaryvolume of beer at a given volumetric flow rate through the nozzle withas little foam as possible. Thus, the foam made as a result of flow fromthe fully opened nozzle is a minor contributor to overall foamquantities.

Typically, upon reaching the full open position, nozzle plug motion isimmediately reversed and closure begins. As the plug retracts, the flowcharacteristics and foam making implications essentially reverse fromopening. Thus, little additional foam is made until the plug is nearlyclosed, and then foam is made in progressively greater amounts as flowvelocity increases. Thus, the second major foam contributor is thecomplement of the first, and may be termed high velocity flow upon lateand final closure motion of the nozzle. It should be noted that amongthe major and minor foam making mechanisms described or to be described,nozzle closure accounts for the majority of foam formed with each pulsedflow cycle. This is because the kinetic energy of a moving flow streamis fully established upon nozzle plug closure, which is not the casewhen the plug is in a similar location in the nozzle opening part of thecycle. Accordingly, flow turbulence is greater upon closure even thoughthe instantaneous physical dimensions of plug closure are symmetricalwith opening and closing. Therefore, with greater established flowenergy as turbulent flow, more foam is generated upon nozzle plugclosure.

The third and comparatively minor contributor to foam making is themotion of the nozzle plug itself moving through the beer. Pulsed flowfoam making occurs after the beverage has been dispensed. Thus, as thenozzle plug moves to its open position and then back to its closedcondition, it is rapidly moving through the beer. This motion inducescyclonic liquid motion radially about the circumference of theplug-nozzle tube area, thus causing a comparatively modest amount of gasto come out of solution as bubbles. Essentially, this phenomenon mightbe thought of as similar to vigorously but very briefly stirring thebeer with a small spoon.

Each of the major and minor foam making mechanisms disclosed herein canbe empirically demonstrated and imaged. From the above explanations, itcan be understood that there is a direct correlation between thevolumetric flow rate of beer through the beverage nozzle and the amountof foam formed with each pulsed flow cycle. Thus, it can be empiricallyshown that, as the available volumetric flow rate is increased, eachdigital cycle results in the formation of a larger absolute amount offoam. This relationship allows a calibration method in dispensers wherethe volumetric flow of beer through the nozzle can be controlled oradjusted independent of the nozzle orifice size such that more or lessfoam per cycle can be made. Beer dispensers suitable to this calibrationmethod are shown, for example, in FIGS. 1, 5, and 46.

There are nozzle motion based methods to alter the calibration or amountof foam generated per digital cycle to be found in the control of themotion and geometry of the bottom shut-off subsurface filling beveragedispensing nozzle. In a first method of foam quantity calibration, theopening of the nozzle for foam making may be limited to less than afully opened condition, thus creating higher flow velocities for more,or even most, of the open-close cycle. The result is that more foam isgenerated per pulse, thus reducing the number of cycles required to makea defined and desired foam finish. With a reduction in cycle count, theduration of the summed cycles is shortened, advantageously speeding upthe foam making process, which improves overall beverage dispensingefficiency. The reduction in cycle motion in this case also means thateach cycle is inherently faster, thus also allowing a faster overallfoam making sequence. On the other side, any digital system carries theconcept of resolution and in this instance, each foam pulse results in alarger foam quantity being made. Thus, the difference between X pulsesand X+1 pulses is greater and the precision with which the foam cap canbe formed as desired is reduced. This foam-to-nozzle flow aperturedimension relationship can be further understood by reference to FIG.47-48, which depict three nozzle open conditions where plug 4705 isfully opened relative to nozzle barrel 4710 for the least foam per cyclein FIG. 49, partially and intermediately opened for an intermediateamount of foam per cycle in FIG. 48, and only restrictively opened forthe highest amount of foam in FIG. 47.

In a different method of foam cycle quantity calibration, the nozzleplug may be opened to its full extent, but closed at a motion rate thatis reduced from its maximum. When this occurs, the total period ofbeverage flow and the total flow turbulence increase, but the period ofhigh turbulence near the end of the closing motion is increased, leadingto a marked increase in the quantity of foam made per cycle. With thismethod, resolution is degraded, and the total time for foam making isnot clearly shortened since digital pulse times increase, but the numberof foam cycles required decreases.

Providing control over nozzle motion for digital foam making can be donemechanically or electronically. Electronic encoding of the nozzle allowsprecise motion control for foam defining purposes. Referring to FIG. 22,electronic sensors are provided for electronically detecting the fullyclosed and fully opened positions of the subsurface filling bottomshut-off beverage dispensing valve flow orifice to sense and define acomplete pulsed flow cycle. This includes a nozzle plug closed actuatorposition sensor 2210 and a nozzle open actuator position sensor 2220.These sensors can be of any suitable type including, for example,magnetic, optical, mechanical, or capacitive. Whatever the sensortechnology, they generally detect nozzle flow full open and nozzle flowfull closed conditions. Thus, they are useful in the primary dispensemode to assure correct and proper nozzle function and precision ofoperation, but they can then be used to define a foam making flow pulsecycle where the same nozzle motion used in the primary pour is also usedto delineate a foam making flow pulse. This allows the foam pulses to becounted on a definite completion or closed loop basis thus assuringcorrect function and cycle count. Encoding as shown also allows alarmfunctions including comparing cycle count completed to the programmedcount, comparing nozzle motion transmit times to a defined or averagedtime, and comparing the combined times of all commanded pulses to anexpected cumulative time.

In an important variant of the encoding method above, the sensordetecting the opening position of the nozzle can be physically movedsuch that detection upon opening occurs at a stroke or opening dimensionreduced from maximum. Thus, in FIG. 50, as nozzle 5018 is opened toflow, the travel position of the actuator and hence the nozzle plug 5018is detected and the motion immediately reversed to closed. The openposition sensor is adjustable using the screw mechanism 5034. Thisallows electromechanical calibration of the amount of foam made witheach digital flow pulse.

In another encoding variant, nozzle stroke and hence foam makingcalibration can be completely adjustable electronically. Thus, in FIG.51, a nozzle orifice position encoder 5136 is shown mounted to thenozzle plug actuator 5128. In this method, the encoder provides positioninformation for the actuator, and hence the nozzle plug, from fullyclosed to fully open. Thus, via electronic control, the stroke can bemechanically altered and defined. In passing, it should be noted thatthe encoder can be of nearly any known type and mounted in any suitableway to the nozzle, and can be analog or digital in output. A touch padelectronic controller 38 is illustrated in FIGS. 16 and 52. Also inpassing it can be noted that the nozzle actuator can be of any suitabletype capable of the speed, stroke, and force required by theapplication, such as pneumatic, hydraulic, solenoid, voice coil,permanent magnet, linear or rotary motor and the like.

FIG. 52 illustrate another implementation of a user interface 5200 whichin conjunction with an electronic controller allows for the system toaccommodate varying characteristics associated with beverage dispensing.User interface 5200, like the previous implementation illustrated inFIG. 16, typically includes one or more keypads 5205, 5210, 5215 and5217 that include one or more indicia that signifies, for example,different sized containers, beverage selections, serving sizes and thelike. Keypads 5205, 5210, 5215 and 5217 are coupled to a circuit board,which is further coupled to an input/output connector that is coupled toa processor. In this configuration, when a user selects one of thekeypads 5205, 5210, 5215 or 5217, the user interface sends data orinformation to the processor that indicates a particular characteristicof the beverage dispense cycle, such as, the size of the receptacle.

User interface 5200 may also include additional keypads, such as keypads5230, 5235, 5240, and 5245, which as illustrated, when selected canappropriately set the amount of foam to be created during the dispensecycle. In addition, these keypads may be appropriately programmed toprovide for additional user-selectable indicia such as increasing ordecreasing the amount of beverage dispenses or for causing the device togenerate foam in the dispensed beverage by pulsing the beveragedispensing nozzle.

User interface 5200 may also include a number of visual indicators oralarms 5250, 5260, which can include LEDs or appropriate bulbs, thatprovide the user with a visual indication if the system experiences achange, for example, in operating conditions, such as low flow rate,near empty condition of the beverage source, or any other user-definedcondition. In addition, user interface 5200 includes a manual stopoverride switch 5270 to provide the user with the ability to stop theoperation at any time.

The digital foam making method herein described should be relativelyfast in its action in order to not add substantially to the time ittakes to pour a draft beer. Thus, in a beverage dispenser of the twogeneral types discussed herein, a complete digital flow pulse cycle canbe completed in 100 milliseconds or less and more typically in around 60milliseconds. By way of perspective, it can be shown that in nearly allcases, a draft beer serving can be foam finished using twelve or lesscycles in serving sizes up to at least one liter. Thus, the total pulsesduration in this example would be 720 milliseconds. Thus, it can begenerally stated that the total duration of the digital foam makingprocess is most typically less than one second (1000 milliseconds) induration.

Digital foam can be formed by the open-close cycle action of a bottomvalved outward opening subsurface filling beverage nozzle withoutbeverage flow through the nozzle. However, foam making more generallyinvolves flow of beverage occurring through the nozzle. This isparticularly the case in bottom valved dispensers where beverage flow isonly controlled or valved by the nozzle bottom shut-off as is shown inFIGS. 21 and 22. Thus, generally each foam making pulse results in thedispensing of a small volume of beer into the serving glass, thusultimately increasing the total volume of beer dispensed. Fortunately,this does not present a problem since the volume dispensed with eachfoam cycle can be known and electronically deleted from the primary pourvolume such that the total volume of the served beer is correct.Accordingly, as foam pulses are added or deleted from the pour, eitherautomatically or manually, the pour volume can be automatically adjustedso that a full measure of beer is served. By way of example, if beer isflowing at the volumetric flow rate of 3.5 ounces (105 milliliters) persecond from the dispenser nozzle, a readily known value since the pourtime and serving size are always known, a 60 millisecond digital foampulse cycle will dispense 6.3 milliliters of beer. Thus, if the totalfoam pulses were six in number, the total amount of beer dispensed as aresult would be 37.8 milliliters and the total pour would be decreasedby this amount. Alternatively, with dispensers that have a pour sizetrim or adjust capability, the volume can readily be adjusted visuallyto any desired or required level. Such an adjustment is shown at 5034 inFIG. 50.

Although particularly suited immediately at the end of a primary pour toestablishing a defined foam cap that can be reproduced consistently fromone pour to the next, the digital pulsed flow foam making method is alsoadroit in use to refresh the foam on a pour, to custom foam finish apour, and to create the desired finish as a function of beer glassshape.

In the case of refreshing the foam cap, a properly poured beer with adesired foam finish will not remain perfectly presented if not servedpromptly. The reality of many serving environments leads frequently toserving delays. When this occurs, the digital foam method uniquelyallows the nozzle to be placed subsurface and the desired number of foamcycles administered to the previously dispensed beer, such that the foamcap can be re-established to the desired form and presentation forserving. Referring to FIG. 52 the icon 5240 can be keyed to administerfoam cycles, one at a time until the desired foam head is created, orany of the icons 5230, 5235, 5240, or 5245 can be programmed to initiatea pre-defined number of pulses.

Similarly, the same control feature can be used to allow any desirednumber of flow cycles to be applied to a pour to create any foam capthat might be desired by a customer. Thus, foam finish customization ofone draft beer to the next is permitted.

With regard to manually applied foam making flow pulses forcustomization or refreshing the foam cap, it is important to rememberthat the motion rates and repeatability of motion of the bottom valvednozzle or flow valved open tip nozzle are crucial to obtainingrepeatable and satisfactory foam making results. Thus, manually appliedhere really refers to the mode of operator action to cause a foam pulseevent rather than to true manual access or direct physical control ofbeverage flow valve motion. Essentially, a command for a single ormanual flow pulse causes a nozzle or valve actuator mediated action thatis defined and automatic in nature as previously described. It does notprovide for partial or undefined flow valve or nozzle orifice opening.

Pouring the same amount of beer at the same flow rate into twodifferently shaped beer glasses can result in very different resultsrelative to foam. When dispensed using the beer dispenser providing fora volumetric flow rate control device combined with a subsurface fillingbottom shut-off beverage dispensing nozzle, or with a dispenserincluding a rapid cycling flow control valve, a volumetric flow ratecontrol device, and an open spout subsurface dispensing nozzle, arelatively rapid and measured pour may be produced with a minimal amountof foam formed as a function of the primary pour, regardless of theshape of the glass. This, in turn, allows the digital foam to create thedesired head on the beer, independent of the primary pour. The keynotion here is that the number of flow pulses required to produce thesame depth or height of foam on a pour of the same volume in two beerglasses of substantially different shape varies widely because the shapedifferences cause very different amounts of foam to be formed with theturbulence caused by flow pulsing. Further and uniquely, flow pulsingallows the desired foam head to be formed independent of the servingglass or cup shape.

The digital foam method is also usable in draft beer dispensers withmore complex volumetric flow rate capabilities beyond a simple primarypour at a defined flow rate. Thus, referring to FIG. 53, the operatingsequence 5300 of a dispenser may provide for three flow rates. Digitalpulsed flow foam making cycles are usable at the completion of theprimary pour volume, which is at the completion of the third (flow ratec) volumetric flow rate. This relationship is depicted graphically inFIGS. 43 and 44. Note that FIG. 44 depicts the single flow rate pourpreviously described.

Referring to FIG. 53, in a dispenser that combines a temperature sensor,a pressure sensor, a volumetric flow rate controller, and an electroniccontrol, a beer dispensing compensation sequence 5300 may be performed.A pour is initiated by placing the dispensing end of the nozzle at thebottom position of a serving vessel (5305). This starts the dispensingevent (5310). The temperature is then read and the temperature data isused to compute one or more partitioned flow segments (5315). Likewise,the pressure is read from the pressure sensor and is used to recomputedone or more partitioned flow segments (5320). The volumetric flow rateis then set to flow rate A (5325). Next, the positive shut-off valve isopened rapidly and completely (5330). The beverage is then dispensed fora time Ta while maintaining the nozzle at or near the bottom of theserving vessel (5335). Next, the volumetric flow control is altered toflow rate B while maintaining dispensing nozzle in an open flowcondition (5340) and beverage flow is continued for time Tb (5345).Next, the volumetric flow control is altered to flow rate C whilemaintaining dispensing nozzle in an open flow condition (5350) andbeverage flow is continued for time Tc (5355). In the next step, thepositive shut-off valve is closed rapidly and completely (5360), thedesired digital pulsed flow foam making cycles are executed while thedispensing nozzle is subsurface (5365), the nozzle is removed from thevessel (5365), and the dispensing event is ended (5370).

On a still more complex level of operation, when used with a beerdispenser having a volumetric flow rate controller capable ofdynamically producing more than one volumetric dispensing flow rate, thedigital pulse foam making method may be utilized as shown graphically inFIG. 45. As shown, digital pulses applied at the end of the pour canhave more than one flow rate. As noted earlier, because the amount offoam formed with a foam cycle can be directly correlated to flow rate,it is possible to apply one or more pulses causing high foam quantityformation, then to adjust the flow rate, and then to apply one or morepulses at a second and typically lower flow rate. Thus for example, inFIG. 45, the first three pulses are at the higher primary pour flowrate, and the last three pulses are at the lower primary pour flow rate.

When the digital foam making method is electronically controlled, all ofits functions and control aspects can be seamlessly incorporated intothe electronic controller of the beverage dispenser into which it isincorporated. Thus, parameters including foam pulse cycle count, pulseduration, frequency, and amplitude can all be combined with the otheroperating parameters of the beverage dispenser. In particular, thedesired number of foam making flow pulses can be electronically enteredinto the control panel of the dispenser, and in addition to this directnumerical method, the number of pulses can be entered using a list ofqualitative foam level selections such as small, medium, or large, whichcan be more convenient for the dispenser operator. In anotherconfiguration, a self-teach procedure can be followed where, at the endof a test pour, the dispenser operator applies single foam pulse cyclessequentially until satisfied with the foam level resulting. The operatorthen can enter this cycle count for use with subsequent pours simply byactuating an “accept” key or “enter” key or the like. This proceduresimplifies the process of determining the desired foam cap.

As has been noted, the foaming characteristics of beer are fundamentallyaffected by the temperature of the beer. This is the case because thesolubility of carbon dioxide in the beer (essentially the aqueoussolubility temperature curve) is a function of temperature such that astemperature increases, solubility decreases, and thus, at the grosslevel, as beer warms it becomes more foamy, and as it is reduced intemperature it becomes less foamy. This behavior characteristic of beerhas a direct bearing on the digital foam method in that the number offoam making pulses applied to a pour of draft beer to achieve aparticular foam cap will be directly influenced by the beer temperature.Because this is the case, the pulse count applied may be varied as thebeer temperature changes in order to hold the foam cap relativelyconstant. As beer temperature goes up, pulse count should go down, orthe net foam effect per pulse should be reduced by the several methodspreviously discussed. As beer temperature goes down, pulse count shouldgo up, or the net foam effect per pulse should be increased aspreviously discussed. Thus, the setup temperature of the beverage may berecorded when the foam pulses desired are selected, such thattemperature tracking can modify the foam count or foam effect as thetemperature changes from the setup temperature. For example, thetemperature recorded just prior to the start of any given pour may bethe reading used to modify the foam pulse count at the end of that pour.The temperature may be measured in close association with the dispensingnozzle where practical. In the absence of a temperature sensor, theelapsed time as measured from the last pour can be used to reduce thefoam cycle count on the basis that beer in the dispenser beveragepathway or nozzle will warm over time, causing the net temperature ofthe next dispensed beer to be higher, and thus foamier.

All of these methods of temperature vs. foam compensation mostcritically address the “casual drink” problem where a lengthy andirregular period transpires between beer dispensing pours. It is commonwith known beer dispensers of conventional design that, under thesecircumstances, the first pour after a lengthy period of inactivity(typically five minutes or more) is foamy and often overflows theserving glass or cup. Thus, the ability of the pulsed flow foam methodto correlate foam making with time and/or temperature presents a logicaland effective solution to this problem.

As also noted, a second physical parameter that fundamentally affectsbeer dispensing characteristics is the gas pressure, most frequentlycarbon dioxide, applied to the beer. This is usually the pressureapplied to the beer surface in the beer keg and is generally thepropulsive force moving beer from the keg to and through the beerdispenser. Changes in beer pressure are a reality of draft beerdispensing and do influence the solubility of carbon dioxide in thebeer. However, far more important, a change in the beer pressuretypically changes the volumetric flow rate of the beer flowing from thedispensing nozzle and thus the relative flow turbulence and thus theamount of foam during dispensing. Thus, as beer pressure increases, theamount of foam formed during dispensing goes up, and as pressuredecreases, it goes down. As a result, a pressure sensor reading ofeither the gas pressure applied to the beer or the hydraulic pressure ofthe beer in the dispenser beverage flow pathway may be used to causeadjustment in the number of digital flow cycles applied to the primarybeverage pour for consistent foam making. This pressure may be measuredjust prior to each dispense event or pour.

Because both temperature and pressure changes alter pulsed flow foammaking efficiency, maintaining a consistent foam making result from pourto pour with changes in these parameters may be done by measuring bothand adjusting pulsed flow cycle count or flow pulse characteristicsaccordingly.

As shown in FIG. 28, a beverage temperature sensor 2844 and a beveragepressure sensor 2846 are provided, with both sensors being located atthe top of the nozzle 105. As can be seen, the sensors directlymeasuring the temperature and pressure of the beer are in the subsurfacefilling bottom shut-off beverage dispensing nozzle 105. As shown, thesensor is mounted into the dispensing nozzle top seal and displacementplug 2848. This sensor location allows a sensing location that isparticularly favorable such that inflowing beverage temperature andpressure effects are immediately sensed, and, in a prolonged standbycondition the location gives an internal nozzle volume beer temperatureand pressure that is uniquely indicative of the actual temperaturegradient of the beer in the vertical nozzle barrel. Another advantage ofthis location is that, in the event of sensor failure, the entire topseal plug 48 can easily be removed and replaced, effecting a simplechange out procedure for maintenance personnel. To this end, the nozzletop seal and displacement plug 48 is provided with a nozzle top seal 49.In addition, the operator rod 29 is provided with an operator rod shaftseal 49A.

In the embodiment illustrated in FIG. 28, the actuator is operated byair. However, the actuator may be operated in other ways.

With in-nozzle temperature sensing, an accurate temperature reading canbe taken prior to each commanded pour. This reading, processed by theelectronic controller, can be directly used to alter the volumetric flowrate of the beer flowing into the glass as the beer temperature changes.This alteration may be up or down, depending on the direction oftemperature change. As in the previous cases, the alteration involumetric flow rate allows the pour characteristics, as previouslyestablished, to be maintained, and in particular the amount of foam onthe poured beer to be controlled.

Combining sensed changes in both beer flow pressure and beer temperaturemay employ a series of rules and a weighted computation or formula oralgorithm. The magnitude of change in foam cycles as a function oftemperature can be empirically understood in a defined system byexperimentation. These data can, in turn, be expressed as a numericalrelationship which can be stored for implementation in the electroniccontroller (typically a microcontroller) associated with beveragedispensers of the herein cited types. Similarly, the change in flowpulse count with pressure changes can be understood empirically in adefined system.

Computation rules reflect the relative importance or effect oftemperature and pressure changes, their magnitude and their direction ofchange, with temperature taking precedence. Thus, typically andgenerally, when magnitude of indicated cycle count or resolution changefor temperature exceeds pressure mediated changes, the temperatureadjustment can be executed. As a second computation rule, pressurechange is generally fractionally weighted to a temperature change. As athird rule, an indicated change in pulse cycle count which is fractionalis always rounded up to a full cycle count for implementation.

In every case, operating alarm limits can be set specific to minimum andmaximum temperature and pressure levels, and to the maximum allowablealteration to the number of pulsed flow foam making cycles.

FIG. 46 shows a beverage dispenser with a beverage flow control valvedetermining beverage open to flow or closed to flow condition into andthrough an open tube beverage filling nozzle which is long enough toallow the flow orifice to be placed near the bottom of the beer glassprior to filling and to be maintained below the surface of the beerthroughout the primary pour volume flow period. This arrangementrequires the open flow orifice subsurface nozzle described, and a flowcontrol valve capable of the on-off cycle speeds extensively describedand discussed previously. At the completion of a primary pour and withthe flow control valve closed, the subsurface dispensing nozzle ishydraulic or filled completely with beverage. Under this circumstance, arapid pulsed flow cycle of the flow control valve will produce thebeverage pulsed flow turbulence that, in turn, causes gas to beliberated in a defined and repeatable foam generating way, inessentially the same manner as with a bottom valved subsurface nozzle.

Although not necessarily essential, a dispenser with an open tube nozzleequipped with a volumetric flow rate control device, as shown at 4615 inFIG. 46, allows the pulse foam method to be controlled from a flow rateperspective as in the bottom shut-off version. Also, control of therates of motion and positioning and sensing of the flow control valvecan be equivalent to those described in the bottom valved nozzlesystems, and the effects and consequences of these control aspects areequivalent as well.

In another variation, as shown in FIG. 54, the cyclic motions for makingfoam previously described absent of beverage flow can be implementedwith a separate pulsed turbulence device for the sole purpose ofcreating a defined and controllable and repeatable foam finish onto adraft beer serving poured from a separate and discrete beer dispenser.In operation, the turbulence disc 5450 is placed in the previouslypoured beer as shown in FIG. 54, and the disc 5450 is reciprocated inthe vertical axis rapidly and repeatably to produce a defined amount offoam with each cycle. To this end, as can be seen from FIG. 54, the disk5450 is supported on vertical shaft 5452 which is caused to be moved upand down rapidly by a pulsed turbulence actuator 5454 supported in anoverhead housing 5456. Mounted on the housing is a control pad 5458,which may be a touch screen pad or any other suitable control device.While a separate disk is illustrated for the purpose of creating foam itshould be noted that cycling the valve 5418 open and closed when thebottom shut-off beverage dispensing nozzle is positioned below thesurface of a dispensed beverage, without beverage flow occurring throughthe nozzle, causes turbulence within the dispensed beverage, allowingformation of a desired and defined amount of foam.

Although somewhat less efficient in per cycle foam production than thepulsed flow techniques, this pulsed turbulence design is controllableand usable within the same set of concepts, principles, and actionsdiscussed previously. The advantage of the apparatus is that it isseparate from and therefore usable independently from the beerdispenser. This allows the digital pulse foam making advantages andbenefits to be applied independently of how the primary volume beer pouris accomplished. It also allows the pouring and foam finishing tasks tobe separated which can, in some serving settings, confer efficiencies orflexibility of throughput.

FIG. 55 shows a version of a subsurface filling bottom shut-off beveragedispensing nozzle with an adjustable mechanism for controlling nozzlestroke or opening dimensions. Thus, a nozzle barrel has a suitableactuator 5528A affixed to its upper section. In this design a doubleacting air cylinder actuator is employed, having rods 5529, 5531extending to either side of the cylinder 5528A. A nozzle plug opendimension stop assembly 5568 is carried by the upper rod 5531 and can besecured to the rod in various positions of adjustment. Above theactuator 5528A and mounted to a side plate 5560 is a second actuator5562, also called a foam pulse flow position actuator, which can beadjusted using the four threaded posts 5564, only two of which areshown. By adjusting the posts 5564, the actuator mount plate 5566 can bemoved up or down such that when the second pulsed flow position actuatoris extended to the position shown, the nozzle plug open dimension stop5568 contacts the actuator 5564, thus limiting and reducing the outwardopening distance of the nozzle plug 5518. The reverse arrangement can beused in the case of an inward opening version of the nozzle of the typeshown in FIGS. 26 and 27. The purpose and effect of this apparatus is toallow adjustment and calibration of the digital foam making processseparate and apart from the primary volume dispensing of the beverage,resulting in control as explained previously. Thus, the pulsed flowposition actuator is retracted when the nozzle is to be openedcompletely for a primary volume beverage pour. At the end of the pour,the nozzle is closed. The pulsed flow position actuator rod 5570 is thenextended and the nozzle re-opened with the nozzle plug open dimensionstop 5568 contacting rod 5570, thus limiting the nozzle openingdimension to some desired interval less than maximum. Many othermechanical means could be used to achieve this described and desiredresult including stacked actuators, cam stops, and the like.

To reiterate, and with reference to FIG. 56, the digital foam method maybe used to control the foam cap by controlling the number of pulseseither during the primary pour cycle or upon completion of the primarypour cycle to provide the desired amount of foam in the beverage. Asshown in FIG. 56, there is a correlation between the number of pulsesand the amount of foam generated (i.e., the larger the number of pulsesgenerally, the larger amount of foam). FIG. 57 illustrates the methoddescribed above in flowchart format and shows that the control valve maybe opened and closed during the dispensing event to generate the desiredamount of foam.

A refinement to the systems discussed above is to provide a mechanismand method to initiate the start of a dispense event using the beveragedispensers described above. The phrases beverage vessel, serving vessel,glass, cup, receptacle, and the like are utilized. These terms alldesignate the containment into which the beverage flows duringdispensing and may be considered to be interchangeable. Where the term“vessel” is used, this term includes serving vessels such as pitchersand the like, and drinking vessels such as cups, glasses, and the like.Likewise, the terms start, initiate, trigger, actuate, and the like areused. These terms all designate the action and apparatus required tocause beverage flow to begin into a serving vessel, and may beconsidered to be interchangeable.

The methods and apparatus for initiating a beverage dispenser sequenceof dispensing events are particularly suited for use in dispensing ofdraft beer using a subsurface filling beverage nozzle. The apparatustypically apply a generally upward, sideward, or radial force to such anozzle utilizing the beer glass to be filled, thus causing dispensing tobegin. Ideally, there is no element of structure, shape, or apparatusassociated with the dispensing end of the nozzle required to start thedispensing event. Thus, the dispensing form, shape, and size of thenozzle are determined by the beverage flow requirements andcharacteristics sought from the nozzle, the start capability beingderived from the nozzle independent of its particular form factor. Thisprovides the beverage dispenser with maximized dispensing performance, arobust and sanitary design of the nozzle dispensing end, and with nocomplicating dispenser actuating structure, and without compromise inany dispenser trigger characteristics desired. Thus, any nozzle suitablefor dispensing a beverage, especially beer, on a subsurface flow basiswhen unmovably mounted is suitable for use.

Referring to FIGS. 14, 58, and 59, a mechanism for initiating andterminating the beverage flow into a vessel 1424 is indicated generallyat 26 in FIG. 58. The nozzle assembly includes a generally verticaldispensing tube 28 which has a fluid outlet at the bottom, the outletbeing closed as shown in FIG. 58 by a shut-off valve 30. The valve iscarried by the lower end of an actuator rod 32 for movement between itsraised closed position sown in FIG. 58, and a lower open position (notshown). Mounted above the tube 28 is a pneumatic actuating cylinderassembly indicated generally at 34, the actuator rod 32 being connectedthereto at its upper end. The rod 32 passes through a seal assemblyindicated generally at 36, the seal assembly insuring that the beveragein the tube 28 does not leak out. Mounted above the seal assembly andbelow the pneumatic cylinder assembly is a nozzle actuating rod bumper38. While a pneumatic cylinder is illustrated as the nozzle actuator,other actuators may be used.

The tube 28 is integrally connected to a further “L” shaped tube 40 thathas a generally horizontal portion 40.1 and a generally vertical portion40.2. A fluid inlet 42 is provided at the lower end of the portion 40.2.The fluid inlet is coupled, either directly, or through a conduit, to avolumetric flow rate controller of the type discussed above.

A beverage dispensing event is initiated when a vessel 1424 (FIG. 14) isbrought into contact with the lower end of the dispensing tube 28 or theshut-off valve 30, which moves the dispensing tube 28 slightly. Movementof tube 28 initiates a control signal from a micro switch 48 that iscoupled to a controller 1450. The controller 1450 controls operation ofa nozzle actuation valve 52. Depending upon the signal received from thecontroller, the valve 52 will cause the cylinder assembly 34 to movebetween valve open or valve closed positions. To this end, it should benoted that tubes 28, 40 are rigidly connected to each other and thatthey are of a generally rigid construction, such as metal. The verticalportion 40.2 is welded to a vertical portion 54.1 of an “L” shaped pivotarm 54, the horizontal portion 54.2 being received in two spaced apartpivot holes (no number) in spaced apart sides of a flanged channelshaped mounting frame 56. A pneumatic valve mounting plate 58 is securedto the flanges of the frame 56. The micro switch 48 is mounted via firstand second fasteners 60, 62, the second fastener being received in aslot 64 to position the micro switch 48. A rubber-like sleeve 66 ispositioned about the lower end of the pivot arm.

In operation, the controller 1450 is typically programmed with the typeof beverage, for example a brand of beer, and also with the type ofvessel that will be presented. The beverage dispenser will also beprovided with an ambient temperature sensor (not shown) and a pressuresensor (not shown) so that variable data can be processed by thecontroller. In order to initiate a beverage dispensing operation, avessel is brought into a position just below the dispensing tube 28, andthe vessel is moved upwardly contacting the dispensing tube and causingthe tubes 28, 40 to pivot slightly.

When this occurs, the micro switch 48 sends a signal to the controller1450 which will start a dispensing event. The dispensing event includesthe commencement and end of the pour. A dispense event will typicallytake about 3 to 3.5 seconds to fill a conventional beer cup. Theapparatus will typically be ready within 0.5 seconds after a dispensingevent has been completed for the commencement of the next dispensingevent.

While a micro switch has been discussed in view of the initiatingapparatus, other devices, like a pressure sensing strain gage can beused to send signals to the controller indicating the start of adispense event.

FIG. 79 graphically depicts a classification 7900 of the various triggerconfigurations used to initiate a dispensing event. As shown, theconfigurations may be subdivided into two groups. The first group 7910includes those configurations where the motion of the nozzle is sensed.The second group 7920 includes those configurations where a forceapplied to the nozzle is sensed. The motion sensing group 7910 may befurther subdivided into three groups: pivot motion 7930, vertical motion7940, and radial motion 7950; and these three into groups by the natureof the sensors or detectors used to sense the various types of motion7960. Likewise, the force sensing group 7920 may be further subdividedinto three groups: pivot force 7970, vertical force 7975, and radialforce 7980; and these three into groups by the nature of the sensors ordetectors used to sense the various types of forces 7990.

Referring to FIG. 61, a dispensing tube or nozzle 28 suitable forgeneral placement at or near the bottom of the beverage cup forsubsurface filling is shown, supported by suitable structure (nozzleslide mount 100, vertical mount bar 102, and pedestal base 104) to allowconvenient placement of the cup or vessel 1424 to the nozzle 28 asgenerally shown. The nozzle 28 in FIG. 61 is slidably mounted to one ormore horizontal support members 100, an upper and a lower support 100being shown, such that a force applied to the bottom of the nozzle tip,directly vertically or at some angle typically less than 45 degrees fromthe vertical, will cause the nozzle to move vertically or upward. Thisupward motion is sensed by the bracket mounted sensor 106 shown in FIG.61, causing a beverage dispensing event to be initiated, generally bythe opening of the bottom flow aperture nozzle as shown in FIG. 61, bythe nozzle actuator 34, or in the case of a nozzle with an open bottom,by a beverage flow control valve associated with and controlled by thedispenser (valve shown in FIG. 73). In the case of the bottom shut-offnozzle shown in FIG. 61, the beverage enters the nozzle at the beveragenozzle inlet 108 in such a way that nozzle motion is not impaired.Typically, the vertical nozzle motion as depicted in FIG. 61 is veryslight, even to the point of being essentially imperceptible to thedispenser operator, particularly when a shroud is in place thusconcealing the working apparatus. Thus, the motion to allow sensor 106to detect nozzle flange 110 as illustrated in FIG. 61 is exaggerated forclarity and the use of the sensor adjustment 112 is apparent to allowthe range of trigger motion desired to be obtained.

After a nozzle lift or displacement has occurred and dispensing isstarted, or after a pour has been completed, the glass is removed andthe nozzle 28 returns to its unactuated position or reseated such thatthe start sensor 106 no longer senses nozzle flange 110. As depicted inFIG. 61, this is accomplished by the nozzle sliding downward under theinfluence of gravity and back to its at-rest position as shown withnozzle flange 110 abutting the upper horizontal support 100.

The sensing or detecting element produces a suitable output, mosttypically electrical or electronic, that is coupled to the electroniccontroller associated with the dispensers of the type described herein.

Referring to FIG. 68, another vertical motion with a gravity reseatconfiguration is shown. In this configuration, the ability of the nozzleto move back downward to a fully seated position (as shown) is enhancedby nozzle lift sleeve 114. This sleeve is essentially a top flangedcylinder through which the dispensing nozzle barrel 28 moves freely. Thesleeve is loosely fitted to the upper and lower horizontal nozzlesupports 100. In operation, when the nozzle is moved upward, the barrel28 can move freely in the sleeve, and the sleeve can move freely in itsmount 100. The sleeve is typically made of a suitable low frictionmaterial such as a plastic like Acetyl, UHMWPE, Teflon, or the like.Thus, it moves freely relative to its mount and the nozzle barrel 28moves freely relative to the sleeve 114 and this dual sliding motioncapability further reduces friction and thus facilitates upward movementof the nozzle, and improves gravity mediated downward motion, improvingthe reseat characteristics of the nozzle based upon gravity alone.

In FIG. 69, a configuration is shown with provision for a nozzle reseatforce in addition to gravity, which can be termed a spring assist. Thus,as illustrated, a coil spring 116 of conventional form and suitablecompressive force is affixed between the top of the nozzle actuator 34and a suitable retaining bracket such as shown at 118. When nozzle 28 ismoved upward, beverage nozzle start sensor 106 is actuated, and spring116 is compressed. Thus, when the upward force is removed from thenozzle dispensing tip, the nozzle will move downward until it re-seatsagainst its mount as shown. The spring mount mechanism can be readilymodified to be adjustable, thus providing control over the lift forcerequired to trigger the dispenser, and, in the coupled and reverseacting sense, the restorative force applied to return the nozzle to itsfully seated position. With this arrangement, the greater the triggerforce required, the greater the return force. Other spring forms may bereadily and equivalently used, such as wave springs, elastomericsprings, lever springs, and gas filled bladders.

In FIG. 67, a vertical motion configuration is shown that provides forthe use of an actuator 34 to reseat the nozzle 28 after a generallyvertically applied movement of trigger 119 by trigger actuator 120. Theactuator allows a decoupling or division of the upward start force andthe downward reseat force. Both may be regulated by the same actuator bycausing the actuator to apply two different forces under the two variantconditions. For example, where the actuator is a pneumatic cylinder, twodifferent gas pressures can be applied for this purpose. In the event ofa solenoid actuator, the pulse width modulated coil drive can providedirect force control. Generally, however, it suffices to cause theactuator to apply no force opposing the trigger motion, and to actuateonly to reseat the nozzle following the trigger event. The actuator canalso detect lift trigger motion, since many carry a moveable armature orcylinder rod. Thus, lifting the nozzle can move an element of theactuator which can be detected by a switch or sensor. Use of a sensoralso provides a way of encoding the position of the nozzle to assure areseat position has been reached. In the other configuration previouslydiscussed, the separate start sensor plays this role. After a nozzlelift-trigger motion is sensed, the actuator is energized and the nozzleis rapidly and positively reseated to its standby condition. The activesensor arrangement allows independent control of trigger and reseatmotions.

FIG. 71 shows another implementation of reseating the nozzle. In thiscase, two permanent upper and lower magnets 121, 122, respectively, arearranged coaxially at the top of the nozzle actuator 34, their fieldsaligned to oppose one another. This results in a continuously applieddownward force that can be adjusted via the screw adjustment 124 on theupper bracket 126 mounted magnet 121. As the nozzle is raised upvertically with a beverage dispense actuation, the opposing magneticforce increases as the interval between like poles decreases. Thus, thisarrangement provides force progression with motion progression, allowingease of actuation and a positive force reseat of the nozzle. Othermechanical arrangements may be used for locating the magnets, includinga nozzle actuated lever, a nozzle flange and the like.

In FIG. 72, an arrangement similar to the magnets shown in FIG. 71 isillustrated. In this case, two conductive surfaces 128, 130 arecoaxially arranged, one (130) on the upper surface of the nozzleactuator and the other (128) adjustably on a fixed bracket 132. Thisallows a direct switch contact upon vertical nozzle lift, with theactual motion distance defined by the upper threaded adjustment screw134.

It is possible to combine the configurations of FIG. 71 and FIG. 72,allowing the magnets to be integrated with the switch contacts, thusproviding the trigger function and the reseat function in one compactdesign. The magnets can be recessed into the contact surfaces, or, inthe case of conductive magnets, the magnets themselves can serve as thecontact elements directly.

As noted above, it is possible to effect a start signal by applying avertical force to the nozzle without causing a grossly detectable motionin the nozzle. That is, an upward force can be sensed directly withouttranslation into motion. For example, in FIG. 70, a direct force sensorarrangement is shown where the sensor 136 is coaxial to the nozzle andpositioned at the top of the nozzle actuator. Mount bracket 138 locatesthe sensor precisely such that upward force acting on the nozzle isdirectly transmitted to the sensor.

Typically, force sensors will exhibit an increment of motion in theirfunction. However, and by example, the increment of motion detectable bya bonded strain gauge sensor can be easily less than one one-thousandthof an inch, and thus not detectable by an individual causing suchdeflection via a beverage nozzle. Hence, in practical terms, a no-motionactuation is possible. The particular advantage of such a system is mostnotable in the essentially inherent return of the nozzle to a standbycondition when not acted upon. Numerous forms of detection can functionin the manner described, including capacitance, piezo, magnetic,inductive, strain gauge, load cell, pressure cell, optical, and evenultrasonic.

FIG. 73 shows another version of the dispenser start apparatus utilizinga membrane switch. These switches provide a motion that is essentiallyundetectable and are available in nearly any desired form factor,sealed, rugged, and reliable. As such, they have particular use as shownwhere a force sensing nozzle trigger design is to be used. Also shown inFIG. 73 is the use of an actuating spar 140 to cause the start of thedispenser. This simply consists of an appropriately shaped bar of anysuitable material which is adjustably located on the nozzle barrel 28.The adjustment can be varied, but a split collar form is typical. Inuse, the spar is brought to bear against the rim of a glass or cup, thustransmitting the upward force necessary to start the dispenser. Thisform is in lieu of pressing the nozzle tip against the inside bottom ofthe glass. This method is particularly applicable with dispensingnozzles which are simple tubes with open dispensing tips. In such acase, the spar can be positioned such that actuation takes place withthe nozzle dispensing tip near the bottom of the cup, but not touchingthe bottom. This reduces any blocking, impedance, or interference withthe nozzle orifice and the beverage flow from the orifice. The spar canbe asymmetrical as shown and disposed in any desired direction, or canbe symmetrical to allow glass engagement front or back, left or right.It can also be star shaped, disc shaped, or other suitable form.

FIGS. 62, 64, and 65, in addition to FIGS. 58-60, depict configurationsthat utilize a pivot motion of the nozzle to initiate a beveragedispensing event. Each is intended to be actuated by the inner bottomsurface of a beverage receptacle being pushed generally upward againstthe bottom of the nozzle, with force applied to induce nozzle motion atan upward angle of about 45 degrees or less from the vertical.

In FIG. 62, a basic form is shown in which the overhung mass of thenozzle 28 acting on the beverage nozzle pivot pin 142 causes the nozzleto rest securely on adjustable nozzle stop 144. When the nozzle ispushed up, it travels in an arc motion causing the beverage nozzle inletside feed 108 to pivot upward actuating the beverage dispenser startswitch to initiate a dispenser start. The cantilevered weight of thenozzle is adequate typically to return the nozzle 28 to its non-actuatedcondition as shown. The nozzle stop 144 can be adjusted to assure thenozzle is vertical in its mount. The arc motion shown is typically veryslight as the start switch 146 is generally adjusted via its adjustment148 to actuate almost immediately upon nozzle travel. Accordingly, thetypical user senses only a slightly upward motion to the nozzle ratherthan an arc motion.

FIG. 63 depicts a typical arrangement at 90 degrees from the side viewof FIG. 62. Other arrangements are possible. For example, the stop couldbe against the top of the nozzle side feed and on the other side of thevertical support, while the actuating switch could be immediately belowthe nozzle side feed tube on either side of the vertical support and thepivot pin could be on top of the side feed, and so on.

FIG. 64 also shows a pivot nozzle start embodiment, but with a returnspring 150 to assure return of the nozzle to its resting position. Thereare circumstances of the overall construction of the dispenser or of itsintended use environment or location that can justify the use of thereturn spring. The spring can be readily arranged to be adjustable andmany spring types and forms are possible as previously discussedregarding the vertical motion implementations. Likewise, the placementof the spring has many possibilities, all resulting in the same outcome.In this configuration, the nozzle inlet 108 is provided with aconductive surface 128 which may be contacted with a further conductivesurface 130. The conductive surface 130 is adjustably mounted on thesame bracket 152 which carries an adjustable nozzle stop 144. The forceapplied by the spring 150 may be adjusted by the return spring forceadjustment 154 which is similar to the start switch adjustment 148.

FIG. 65 is shows a pivot nozzle arrangement, which is also shown inFIGS. 58-60. In this configuration, the pivot pin 54 is fashioned tohave a 90 degree bend resulting in an actuating arm 54.1 that actsdirectly against start switch 48. The start switch 48 serves also as thepivot stop when the nozzle is at rest. With reasonable precision offabrication of the various parts shown, the nozzle can be assured to bevertical from one serial example of the dispenser to the next. However,if necessary, the start switch position can be made adjustable easily byconventional means.

FIGS. 74-78 illustrate configurations intended to cause dispenseractuation by applying a force to the dispensing nozzle (typically thebarrel of the nozzle) at generally right angles or horizontal to thegenerally vertical nozzle. This motion can sometimes be easier or moreconvenient to implement than a vertical and upward motion. It can alsobe easier to use with serving containers of some shapes. For example, asideways motion can be easier when dispensing beer into beer bottleshaped serving vessels.

FIG. 74 shows a configuration designed for actuation only at two points180 degrees apart, such as side to side or front to back. In use, thenozzle barrel 28 is deflected in one of the side motion directions andthe contact block 156 affixed on top of the nozzle actuator 34 moves inthe opposite direction. The nozzle can be semi-rigidly mounted in anelastomeric mount 158, or in a clearance hole in the horizontal mount100 adequate to allow motion sufficient to make one of the opposedswitch contacts 160. Two spring loaded pins 162 can force nozzle returnto a centered position or the elastomeric mount can serve this purpose.

FIG. 75 shows an implementation of the dispenser start apparatus thatallows a radial force applied anywhere 360 degrees about the nozzlebarrel to initiate a dispensing event. This is accomplished by using anupper mount bracket 164 to position a captured and spring loadedcentering and contact pin 166. This pin engages a contact block 168 thathas a center depression or dimple containing a comparatively smallcenter contact serving as the second contact of the single pole startswitch. The center dimple and surrounding annular area may beconductance reversed. In either case, deflection of the nozzle makes orbreaks a contact pathway, the amount of deflection being designable bythe pin and recess dimensions. When the side force applied to the nozzleis removed, the concave shape of the contact block forces the nozzleback to center and an off condition, along with any mount provisions forcentering as previously disclosed. FIG. 77 shows a top view of thecontact block in order to be better able to visualize the switch andcentering arrangements.

FIG. 78 shows a radial trigger arrangement of dispensing eventinitiator. An upper mount bracket 170 mounts and positions a gland 172serving to position an elastomeric O-ring or disc 174 which forces acentering pin 176 concentrically mounted to the nozzle actuator uppersurface to a centered position causing the nozzle to center relative tothe O-ring when no side force is applied to the nozzle. Upon sideactuation, the centering pin 176 deflects and comes into contact withsome portion of the bore of the radial contact block 178, causing aswitch signal to be made, causing a dispensing sequence start. Uponremoval of the side force, the O-ring again forces nozzle centering.

In FIG. 81, another configuration for initiating a dispense event isshown. This configuration relies on a nozzle 28 which is mounted to thedispenser using the horizontal mount 100. An upper lip of a glass or cupacts on a trigger lever 180 arranged to move upward with an arc motionabout pivot 181. The trigger lever action is akin to the nozzle pivotconfigurations previously described, and the lever is verticallyadjustable allowing the relationship of the nozzle tip relative to thebottom of the glass to be defined as needed or desired. This method isuseful with open tip nozzles as depicted, because the flow of beveragecan be away from the bottom of the glass and unimpeded at the start ofdispensing. The trigger lever 180 typically has a nozzle clearance hole180.1 large enough to allow free motion of the lever while allowing itto be symmetrical relative to the nozzle barrel. Also shown is a startswitch 182, and an adjustable stop 184.

FIG. 80 shows an implementation of the beverage dispenser startapparatus that uses an arrangement of the flexible beverage tubingfeeding beverage to the nozzle 28 as a nozzle return or reseat spring.Beverage tubing typically has some elastomeric-like resilience and thusattempts to resume its extruded or formed shape after being bent ordistorted. This effect is enhanced in tubing that is internallypressurized as is typically the case with dispenser beverage flowpathways, and particularly in the case of draft beer dispenser flowpathways. Further, when the tubing is cold, as is generally the casewith beer tubing, the stiffness of the tubing increases. Thus, thetubing can serve as an effective spring, particularly where the range ofmotion is small as is the case with the nozzle pivot start method andapparatus.

FIG. 80 shows a beverage nozzle having a rigid side feed tube 186 thatis horizontal at its attachment to the nozzle barrel, but turns downwardat some distance from the barrel. The pivot pin 188 may be positioned asdesired on either the horizontal or generally vertical portion of thenozzle feed tube, and the start switch may also be located withconsiderable freedom. At the termination of the rigid nozzle side feed,a beverage tube to nozzle fitting 190 connects the flexible tube to thenozzle feed itself. Below this connection, a flow tube guide 192 ispositioned to cause the flexible beverage tube to curve away from thenozzle barrel while continuing generally downward toward the pedestal ofthe dispenser, through which it generally travels to connect to thebeverage source, most typically a beer keg. The tubing guide creates aforce loaded bend in the tubing, creating a spring effect when thenozzle is pivoted, causing it to be returned to the standby positionwhen the pivot force is removed.

The various implementations of the beverage dispense initiationapparatus can be electronically integrated to control simple manual flowfrom a beverage dispenser. Thus, nozzle mediated actuation can start apour and actuation typically is maintained for flow to continue, and theoperator determines the extent and duration of the pour. This can bereferred to as the manual push to pour method. A provision can be madefor a loss of start signal debounce such that the operator mediatedstart signal (a pour signal in this instance) can be lost for a timewithout causing the manual pour to end. This debounce period istypically short, ranging from 10 to 100 milliseconds. It isimperceptible to the operator and does not cause any overpour when theoperator ends the beverage flow. This can be termed the manual push topour with loss of signal debounce integration method.

A second manual dispense interface method may be termedbump-to-start:bump-to-stop. This method typically requires only that abrief start signal be applied via nozzle mediated force or motion tobegin a manual (no portion control) beverage pour. After a signal ofsuitable duration, no further force need be applied to the nozzle. Afterthe pour has proceeded and a suitable and desired amount of beverage hasbeen dispensed into the glass as determined by the operator, a secondseparate and brief start signal originating from the same structure (nowa stop signal) can be applied via the nozzle, ending the pour. Therequired duration of these signals can be defined to avoid false startsor stops, and, importantly, an override timer is started with the pourstart causing flow to stop if a stop signal does not arrive within anadjustable and appropriate pour time.

A third nozzle mediated start integration into a beverage dispenser canbe termed the push to continue method. In this instance, a start signalfrom applied nozzle force or motion begins a measured or portioncontrolled or defined volume dispense or pour. For the pour to continueto its automatic termination, the start signal should be maintainedthroughout beverage flow. Loss of the signal will result in prematuretermination of beverage flow. This method is primarily and typicallyused to force the operator to maintain the nozzle at the bottom of thecup or glass throughout the pour. A loss of signal debounce aspreviously described can be included with this method of interface.

In any instance of dispenser actuation using the nozzle mediatedconfigurations, a pre-start debounce is used. This electronic actuationsignal validation requests that the signal persist for a definedduration before being implemented as valid. This practice is akin to theswitch or key debounce universally utilized with electronic controls ofall types, and is particularly important with the present system inavoiding false dispenser actuations from jarring and trauma, or due tooperator error. A typical debounce duration suitable for use with thesedevices could range from 10 milliseconds to 100 milliseconds, and isessentially imperceptible to the dispenser operator.

Another interface methodology is termed the post-start debounce. Thepre-start debounce forces a start signal of some minimum duration to begenerated to be considered valid. The post-start debounce is a definedtime starting with an accepted start signal. Its purpose is to provide asecond layer of analysis immediately after a pour event has begun. Thestart signal should persist beyond the post debounce period or beverageflow will be terminated. By example, if a pre-start debounce period is100 milliseconds, and the post-start debounce is 100 milliseconds, thestart signal should persist for more than 200 milliseconds in order fora beverage pour to proceed.

Another form of electronic integration is termed the back-off delay andmay be utilized with open tip nozzles where beverage flow exits directlyfrom the tubular orifice of the nozzle. In such a case, if the nozzletip is placed directly against the bottom of the glass for actuation,ensuing beverage flow can be impeded. Thus, the purpose of the back-offdelay is to allow a time period for the glass to be moved slightly awayfrom the nozzle tip, thus allowing unimpeded beverage flow into theglass. The radial actuated configurations disclosed herein provideanother solution to this problem, but this method is simple andeffective and easily mastered by the dispenser operator where used witha vertical nozzle force or motion actuation.

Still another important element of electronic integration into thebeverage dispenser controller is termed the end of pour lockout. Thisfeature assures that for a defined period, measured from the end of apour, another dispenser actuation or pour is not possible. This assuresthat a full glass or cup of beer can be removed completely from thedispenser without the associated motion accidentally causing the startof another pour. This lockout period is effective and brief, typicallyon the order of 100 to 200 milliseconds.

A final format of electronic integration is used where a dispenser isconfigured to provide a measured pour after actuation, and is termedpush to stop after start. With this signal formatting, a nozzle mediatedmotion or force generates a valid start signal and an automatic volumecontrolled pour begins. Thereafter, any new nozzle mediated signalgenerated via a nozzle and start sensor is considered to be a stopsignal and the pour is terminated. This method allows a fast and easilylearned stop method to be applied in an automated dispenser setting.Importantly, it is a one handed maneuver, enhancing ease of dispenseruse and reducing operator burden.

All of the electronic integration methods disclosed herein can be fullyimplemented into the beverage dispenser electronic control structure andcan become part of any setup format or operating parameters list.Further, detected operating errors can be detected and alarmed, andrepeated improper or incorrect operator motions can be detected andannunciated using distinct audio or visual cues.

Finally, references have been made to utilizing the various apparatusfor initiating a dispense event with beverage dispensers havingdispensing nozzles capable of subsurface beverage dispensing, and ableto be acted upon by the inside bottom surface of the beverage glass. Itis also possible and beneficial in many cases, to use this apparatuswith beverage dispensers having conventional dispensing nozzles whichare top dispensing designs which are comparatively shorter in barrellength and which do not reach to the bottom of the beverage glass. Inthese instances an actuating spar or similar or equivalent structureshown in FIG. 73 or the actuating pivot lever or similar structure shownin FIG. 81 can be utilized to transmit nozzle force or motion to thedispenser start apparatus.

Referring to FIG. 86, a digital fluid flow rate control device 10100controls flow through a flexible tube 10105. The tube 10105 extendsbetween a fixed node plate 10110 and a moveable node plate 10115, eachof which includes multiple flow restriction nodes 10120. As the plate10115 moves toward the plate 10110, the nodes 10120 compress theflexible tube 10105. Non-occlusion stops 10125 are positioned betweenthe plates 10110 and 10115 to prevent the plates from coming so closetogether that the nodes pinch the tube 10105 to the extent that flow isstopped altogether. The movable plate 10115 moves on tracks 10130 thatextend from opposite ends of the fixed plate 10110.

A flow rate adjustment actuator 10135 is secured to an actuator thrustplate 10140 through an arm 10145. The actuator 10135 moves the arm 10145to cause the plate 10140 to push against the plate 10115 and cause theplate 10115 to compress the tube 10105. When the actuator 10135 releasesor withdraws the arm 10145, fluid pressure in the tube 10105 causes thetube 10105 to expand, which, in turn, pushes away the plate 10115. Theactuator 10135 is mounted on a backer plate 10150 that is secured to therails 10130.

A position feedback device 10155 is mounted on the actuator 10135 tomonitor the position of the arm 10145 and thereby monitor the positionof the plates 10140 and 10115, and the corresponding amount by which thetube 10105 is compressed.

An electronic controller 10160 receives an output signal of the feedbackdevice 10155 and generates a control signal to control the actuator10135. The controller 10160 includes actuator driver control electronics10165, flow controller position control electronics 10170, and a primaryprocessor 10175. In addition to the feedback signal, the controller10160 includes variable inputs including measurements of one or more ofpressure, flow, temperature, chemistry, level and compound variables.The controller 10160 may generate compiled data and feedback to externalcontrols.

In this arrangement, a single actuator acts upon series integrated flowlimiting nodes formed from a flexible tube. This device can belinearized in terms of its flow rate control curve using a digitalfeedback actuator, and the flow nodes can also serve as redundantsequential control valves in some cases. Particularly when paired with afast-acting linear actuator, this arrangement can alter flow veryquickly, on the order of less than 50 milliseconds to move from lowestto highest flow or the reverse.

More generally, a flow rate control device includes fixed or adjustableflow limiting and flow restricting nodes, with each node having anorifice and two or more nodes being incorporated into a single structureor assembly such that the fluid, most particularly liquids, must flowthrough each flow node in its movement from an infeed port of the deviceto an outfeed port of the device. Because each node is discrete in termsof its pressure dropping role, but is integrated into a whole, thedevice is referred to as a digital flow rate control or controller.

The term digital also refers to the form and mode of control of the rateof liquid flow through the devices. The flow nodes can be fixed, definedand nonadjustable. More commonly, however, the nodes are either manuallyor automatically adjustable, either individually and independently fromone another, or by a common adjustment mechanism. Thus, in this context,digital refers to a discrete and adjustable flow node location oraddress, and in still another context, to the nature of the automaticcontrols such that each node can be electronically adjustable using adigitally controlled actuator or using an actuator in conjunction with adigital feedback device or system.

Successive pressure drops in a liquid flow pathway can sum to define adesired liquid flow rate through the pathway. The merits of usingmultiple series arranged flow restricting nodes instead of one are foundin the mathematics of the operation of an adjustable liquid flowcontrol, as well as the physical consequences (and benefits) of such anarrangement.

The performance of multiple nodes can be illustrated by considering asimplified model as a valid analogy. First, consider a 100 ohmpotentiometer variable resistor with a center wiper such that itseffective resistance can be varied from zero to its full 100 ohm value.The resistance element has an overall tolerance of 1.0 percent, or aworst case variation of 1 ohm. Now, consider 10 center wiperpotentiometers, each of 10 ohms resistance, series connected, each withan overall tolerance of 1.0 percent. Each potentiometer in this case hasa tolerance of 0.10 ohms and they sum to a 1.0 ohm worst case variationof the summed 100 ohms.

In this comparison it is given that either system can be adjusted todeliver a total resistance to current flow within zero to 100 ohms andeach to a certain accuracy of set point.

The chances of the single 100 ohm resistor being below 100 ohms in valueis nearly one in two. The other possibility is that it is above 100 ohmsin value (the probability of it being exactly 100 ohms being soextremely small as to be irrelevant). The chances of each 10 ohmresistor being above or below the exact value are the same as with thelarger value resistor, but it is far more likely that the net totalresistance will more closely approximate the ideal 100 ohm value sincesome of the ten will be above 10 ohms while others will be below. Thus,in this analogy, the inherent accuracy of the ten element system isimproved.

Now compare the instance where a particular resistance value is soughtwith the single 100 ohm potentiometer and it is adjusted to within 2.0percent error of total span of target value, and the case where each ofthe ten 10 ohm potentiometers is adjusted to within 2.0 percent of itsspan to sum to the particular resistance value sought. Since 10×0.02×10is 2.0 and 100×0.02 is 2.0, there appears to be no difference in the twosystems. However, there is one crucial difference, that results fromproblems in accurately adjusting a single point system. In the singlepoint approach, there is only one adjustment that my be right or wrong.In the ten element system, however, things are more forgiving.

Consider adjusting the 100 ohm unit to within 3.0 percent of span of thedesired value instead of the target of 2.0 percent. Then consider theerror effect of setting one of the ten series units to 3.0 percent andthe rest to the correct 2.0 percent. In the single unit case the actualerror is 3.0 percent. In the series units case the actual error is 2.10percent. If three of the series units are badly adjusted to a 3.0percent error, the cumulative error across the ten devices is 2.3percent. If five of the ten units are badly adjusted to 3.0 percenterror, the cumulative error across the ten devices is 2.5 percent. Ifnine of the ten units are badly adjusted to 3.0 percent error, thecumulative error across the ten devices is 2.9 percent, and still betterthan achieved with the single element device.

This analogy holds up in the case of the multi-node digital flow controldevice, and is empirically demonstrable. Further, in practice, the setpoint accuracy advantage is magnified by the understanding that eachflow resistance node in the multi-point system is larger in dimensionfor a given flow rate than the single orifice of the single pointsystem. Thus, with an adjustment apparatus of the same physicalresolution in each case, the inherent resolution of adjustment of eachnode in the multi-node system must be inherently greater, both at agiven node and, even more importantly, across all nodes. By example, ifeach adjustment apparatus has 100 increments, the total resolution of a10 node system is one part in 1000, while the single node system istotal resolution of the one part in 100.

Referring to FIGS. 86A and 86B, digital flow controls 10200 and 10205disclosed herein can be of fixed and invariant flow characteristicsbased upon forming the integrated flow nodes from a rigid material suchas a metal tube. FIG. 86A illustrates a rigid tube 10200 havingcircumferential nodes 10210, while FIG. 86B illustrates a rigid tube10205 having nodes 10215 on a single side. This simple control may beemployed in a liquid flow system with narrow or predictable variationsin flow pressure and/or where predictable variations in flow rate withflow pressure changes are tolerable. Changing the net effective flowallowed by the device requires altering the flow pressure applied to itsinfeed, which may be readily accomplished since the pressure to flowrelationship of these devices is proportionate and free ofdiscontinuities. Additional devices can be added in series to reduceflow (termed a series-series arrangement) or the device can be replacedwith one of overall matching dimensions but with differently dimensionedflow orifices. Another important variant is to place these differingdevices in parallel with a suitable control valve (manual or automatic)on each parallel branch, allowing different pre-defined flow rates to bevalved in and out of the flow pathway. Such an arrangement isillustrated by the system 10300 of FIG. 87, which includes four flowcontrols 10305 connected in parallel, with flow into each flow control10305 being permitted or prevented by a corresponding valve 10310.

FIG. 88 shows a nonadjustable flow control 10400 that employs modularflow nodes 10405 of desired flow orifice dimensions stacked inside of aflow tube 10410 with inter-nodal spacers 10415. The flow control 10400also includes an inflow fitting 10420 extending from a flange 10425, anoutflow fitting 10430 extending from a flange 10435, and an expansionspacer tube 10440. The flow control 10400 is flow rate modified bychanging out some or all of the nodes for others with different orificedimensions. The inter-nodal spacers provide intervening reducedturbulence zones and may or may not be required depending upon liquidcharacteristics. This flow control may also be flow rate modified byadding modular flow nodes in lieu of the expansion spacer tube shown, aswell as by deleting nodes.

FIG. 89 shows a fixed flow rate 10500 that includes spherical flowrestricting nodes 10505 spaced apart in a flow tube 10510 and supportedon a coaxial support rod 10515. The circumferential space between thecircumference of each ball and the inner wall of the tube form a flowreducing node. The dimension of the space constitutes the degree of flowreduction and is an annular shaped flow orifice. The spherical nodes10505 are separated by internodal spacers 10520 and arranged such thatflow entering through an inflow port 10525 passes by each of the nodes10505 before entering through an outflow port 10530.

FIGS. 90A and 90B depict still another fixed orifice modular node device10600 where the nodes 10600 are physically discrete until assembled andintegrated together into a multi-node series arrangement 10605. As shownin FIGS. 91A and 91B, a similar flow control device 10700 can include amanually-adjustable control knob 10705 that can be manipulated to extendor retract a post 10710 into the flow path. As shown in FIG. 91B,multiple devices 10700 may be connected in series to create a multi-nodeflow control 10715.

As shown in FIGS. 92A and 92B, another flow control device 10800 mayinclude an automatic actuator 10805 and an encoding sensor 10810 at eachnode. Each of these actuators may be hydraulic, magneto rheological,thermal, pneumatic, magnetic, solenoid, or motor operated (motors of alltypes being usable), and any other actuator types suitable to rapidprecise motion may also be used. As shown in FIG. 92B, devices 10800 maybe connected in series to form a multi-node flow control 10815.

The use of individual actuators allows the maximum flexibility in flowrate control formatting, including combining some nodes for rangeability (coarse adjustment) and some for fine increment adjustment.Essentially, the pattern of use and adjustment is constrained only bythe versatility of the actuators and their controlling software. The useof individual actuators also allows a straightforward control format forfollowing external flow command signals where the number of nodesresponsive to a given signal type constrains and limits the absolutemagnitude of the flow change possible. This format also allows multiplesignals to be segregated to a discrete flow node or nodes, allowing anunusually flexible flow rate control device scaled to and responsive tomixed or multiple control signals.

The use of discrete automatic actuators also allows a fast digitalsystem to be embodied where flow nodes are fully engaged or fullydisengaged into or out of the flow pathway of the flow controller. Thisuse format may be more precisely termed ultrafast in that flow can bealtered by any given flow node in twenty one-thousandths of a second orless (20 milliseconds) such that the device is useful for applicationssuch as missile control systems, super critical liquid processenvironments, and signal tracking systems. The bar graph 10900 of FIG.93 illustrates the general form of control possible with this “alldigital” control format. The graph shows a ten node system and therelative flow rate control pattern possible with this methodology.Although flow rate through these devices is relatively linear in basicform, full linearization as shown in the bar graph is possible withsimple discrete definition and calibration at each flow node.

FIGS. 94A and 94B show a flow controller 101000 in which individualactuators 101005 control flow nodes 101010 comprising periodicrestrictions of a flexible tube 101015.

Each actuator 101005 includes an integral encoding sensor that monitorsthe position of the actuator. The controller 101000 is symmetrical, inthat nodes 101010 are positioned opposite fixed nodes 101020. The nodesand inter-nodal spacing combine to form well defined Laval shaped flowstructures. With spacing of nodes appropriate to the flow rate range ofuse, flow through this device is relatively non-turbulent. Inparticular, this arrangement has been empirically shown to be useful incontrolling the flow rate of gas saturated liquids. For example, oneparticular implementation is capable of varying the flow rate of beerover a dynamic range of greater than 8:1 without causing the dissolvedCO2 to leave solution. This embodiment also has the particular advantageof being very sanitary in its construction, with its non-invasive flowtube. The tube used in the device can be of a particularly wide varietyof chemistries, elastomers, and durometers because it need not beoccluded but only restricted. Thus the over-folding or creasing of thetube when pinched to occlusion can be avoided in this device leading togreatly extended and generally indefinite service life. Nevertheless,any given node position can be restricted to occlusion, such that theflow controller 101000 can serve as a control valve. This capability isenhanced where multiple sequential nodes serve also as valves, in that aredundant valve structure is created. Also of note in this regard is theincreased sealing pressure or differential pressure possible with thesemultiple in series valve structures. Also, the occlusive force that isrequired to seal against a given pressure can be shown to be reduced inthis series valve structure. It is well understood that the greater theocclusive force applied to a pinch valve tube, the shorter the tubelife.

FIG. 95 shows a flow controller 101100 that is asymmetrical and differsfrom the controller 101000 in that the fixes nodes 101020 are replacedwith a flat plate 101105.

As an alternative to individually adjusting the flow nodes, systems mayadjust all of the flow nodes in unison. The flow rate control device10100 of FIG. 86 provides one example of a system that operates in thatway.

FIGS. 96A and 96B show a flow control device 101200 that is similar tothe device 10100 of FIG. 86 but differs in that the automatic actuator10135 has been replaced with a manual adjustment knob 101205 mounted onthe backer plate 10150. The adjustment knob 101205 allows manualadjustments of all flow limiting nodes simultaneously. This simple flowrate adjustment methodology can be calibrated using a mechanical dialindicator, a mechanically incremented digital shaft position indicator,or by an electronic digital readout (“DRO”).

FIGS. 97A and 97B show a flow control 101300 that employs symmetricalnodes 101305 to compress a flexible tube 101310. The nodes 101305 aremounted on rails 101315, with the spacing between the rails beingcontrolled by adjustment fasteners 101320. Non-occlusion stops 101325prevent the rails from moving so close together that flow through thetube 101310 is occluded.

FIGS. 98A and 98B show a variable flow controller 101400 having nodes101405 that are arranged similarly to the nodes 10505 of the flowcontrol 10500 of FIG. 89. In particular, the nodes 101405 are separatedby internodal spacers 101410 and are mounted on a shaft 101415 that iscoaxially positioned in a tube 101420. The shaft extends through a shaftseal 101425 at the end of the tube where it is connected with anactuator 101430 having an associated position encoder 101435. Theactuator 101430 is configured to move the shaft between a first position(as shown in FIG. 98A) in which the nodes 101405 are aligned withannular rings 101435 on an interior surface of the tube 101420 and flowbetween an inflow port 101440 and an outflow port 101445 is minimized,and a second position (as shown in FIG. 98B) in which the nodes 101405are positioned equidistant between neighboring rings 101435 and flow ismaximized. Using the encoder 101435, the actuator 101430 also is able toposition the shaft in positions between those shown in FIGS. 98A and98B.

As shown, the range of motion to effect a large and essentially linearflow control range is comparatively small and thus allows a highlyresponsive and very fast-adjusting device. The physical shape of eachflow node can be varied widely as appropriate to the velocities of theparticular application.

FIGS. 99A and 99B show a variable flow controller 101500 that differsfrom the flow controller 101400 by including an inflow pressure sensor101505 at the inflow port 101440 and an outflow pressure sensor 101510at the outflow port 101445. By placing a pressure sensor on each side ofa single flow restricting orifice and reading the pressure differential,volumetric flow rate may be determined. The integration and combinationof these sensors into a digital series flow restricting node flow ratecontroller provides a highly efficient and capable fully integrated flowregulator solution. When combined with a digital flow controller asherein disclosed, the rational and useful range of differential pressuresignals from the spaced apart sensors is greatly increased, often by arange of two or three times over conventional configurations.

FIGS. 100A and 100B show a variable flow controller 101600 that differsfrom the flow controller 101400 in that the actuator 101430 is replacedwith a manual actuator 101605 that extends through a threaded thrustplate 101610.

FIG. 101 shows a variable flow controller 101700 that differs from theflow controller 101400 by including an integrated turbine flow meter101705. Inclusion of the liquid flow meter 101705 in the same liquidflow conduit as the digital flow controller permits the digital flowrate controller to function as a flow rate regulator in that it canactively hold and maintain a defined flow rate set point based upon aflow rate signal.

This arrangement is particularly suited for this application because ofits inherent relative linearity, its ability to be configured byadjustment, its comparatively fast speed of response, highpredictability of response, essentially total lack of hysteresis orovershoot under flow adjustment, and lack of flow discontinuities in itsflow rate curves, particularly at the extreme low end and extreme highend of useful flow range of a particular device.

FIGS. 97A and 97B somewhat schematically shows another embodiment inwhich shaft mounted spheres are manually movable coaxially in relationto hemispherical-circumferential elements fitted periodically to theinternal diameter of a suitable rigid flow containment cylinder. Eachpair of these structures comprises a series integrated flow rate nodeand varying the relative position of the annular or doughnut shapedorifice formed between the paired elements of each node can vary flowrate in a nearly linear manner.

In the 48 flow plots depicted in FIGS. 102 to 128, the empiricalbehavior of various embodiments of the device is extensively presented,these data and graphs serving as the basis for further comments andanalysis on the functional flow rate behavior of the device. The plotsillustrated in FIGS. 102-107 are examples of graphical plots ofempirical flow data correlating flow rate expressed in fluid ounces persecond against the flow node flow aperture diameter in fractionalinches, defined as the compression gap or interval set consistentlybetween each flow node defining anvil pair. The general form of the flowcontrol used to gather this data is shown variously in FIGS. 86, 95, and97. Flexible flow conduit size and flow pressure were held constant,while anvil spacing was varied over a 2:1 range and anvil count wasvaried over a 2:1 range.

FIGS. 107A and 107B summarize these flow relationships, which can beshown to be representative of results with a broad range of flexibletube sizes and flow pressures. Thus, the flow control devices can beempirically shown to produce an average change in flow of 13.75 percentat a constant flow conduit diameter, constant flow pressure, and settingof the flow nodes gap ranging from about 0.35 to about 0.44 of theuncompressed inside diameter of the tube (termed herein as the floworifice ratio), when the flow node count range is varied over a range of5 nodes to 10 nodes (2:1 range) and when the center-to-center spacing ofthe nodes is varied from 0.75 inches to 1.5 inches (2:1) range. The flowchange is inverse in relationship to the spacing of the flow nodes.Thus, flow can be varied as specified merely by changing the flow nodesspacing.

Linearity of flow rate with a change in flow nodes flow aperture sizingis also summarized in FIGS. 107A and 107B over the same range of testconditions as defined above. Thus, over the flow node aperture rangedefined by anvil gapping of about 0.35 to about 0.44 of the uncompressedinside diameter of the flexible tube, linearity is within 2.5 percent orbetter across a flow range that varies at least 3.5 times from minimumflow to maximum flow.

FIGS. 115A, 115B, 116A, and 116B are flow curve examples that show thatthe linear operation of the multi-node devices can be subdivided intotwo separate zones based upon the relative degree of flow aperture ororifice restriction expressed as a ratio of flow anvil spacing to theuncompressed inside dimension of the flexible flow tube. Thus, in theexample of FIGS. 116A and 116B, at an illustrated 3:1 pressure range, afirst linear range exists from an aperture ration of 0.35 to 0.44. Asecond linear range extends from an orifice ratio of 0.60 to 0.87.Because of this dual zone linearity, a flow control capability isrecognized in which a coarse adjustment control of flow rate and a fineadjustment control of flow rate are possible. Consider, in FIGS. 116Aand 116B, that adjustment in the first linear zone of the flow apertureration of 0.35 to 0.44 changes flow rate through the device by a factorof 4:1 in the case of the highest pressure operating curve shown. In thesecond linear zone, adjustment from a flow aperture ration from 0.67 to0.87 changes flow rate through the device by a ratio of 1.1:1. Thus, inthe first zone, each 0.01 increment of aperture ratio change causes aflow change of 0.11 of the 4:1 range. In the second zone, each 0.01increment of aperture ratio causes a flow change of 0.037 of the 1.1:1range. Thus, the span and resolution of adjustment per increment of flowaperture ratio change are different in each case. This, in turn, allowsthe flow control device to be adjusted on a coarse and fine basis.

As another example of the coarse and fine adjustment, consider aunitized ten flow node element device in which five flow nodes areadjusted to approximately reach a desired flow within the first linearzone range. The remaining five node can then be used to adjust flow withsignificantly higher resolution in order to more precisely and moreeasily reach the exact desired flow rate value. This allows adjustmentsthat are easier and faster to achieve and reduces the effects ofsetpoint undershoot and overshoot (manual or automatic) or a desiredflow rate setpoint. This benefit can also be gained by using twoseparate devices in series flow, one operating in the high resolutionzone, and one operating in the low resolution zone.

FIGS. 109 and 117 illustrate that a defined span of useful adjustmentranges, expressed as the flow orifice ratio span, increases as thenumber of series flow nodes in the flow control device increases. Thus,the resolution of flow adjustment per increment of flow rate changeincreases as the number of flow nodes increases. Therefore, by examplein FIG. 109, a two flow nodes on one inch centers, the flow apertureratio span to vary flow from two ounces per second to ten ounces persecond is 0.21. At ten nodes on one inch centers and at the same flowpressure, the flow aperture ratio span to vary flow from over the samerange is 0.27, which is an improvement over 28.5 percent.

A number of implementations of the invention have been described.Nevertheless, it will be understood that various modifications may bemade. Accordingly, other implementations are within the scope of thefollowing claims.

1. A beverage dispenser for dispensing a carbonated beverage from abeverage source into a receptacle, the dispenser comprising: a housingdefining an interior volume and having a first surface proximal to thebeverage source and a second surface distal to the beverage source; aconduit in fluid communication with the beverage source entering thefirst surface of the housing and terminating proximate the secondsurface of the housing a multi-nodal flow rate controller disposedwithin the interior volume of said housing in contact with said conduit;and a subsurface dispensing nozzle in fluid communication with theterminal end of the conduit, wherein flow through the conduit to thesubsurface dispensing nozzle is compensated to maintain substantiallyhydraulic beverage flow within the conduit by adjusting the contactbetween the multi-nodal flow rate controller and the conduit.
 2. Thebeverage dispenser of claim 1, wherein the multi-nodal flow ratecontroller includes at least two nodes acting to regulate the contactbetween the multi-nodal flow rate controller and the conduit.
 3. Thebeverage dispenser of claim 2, wherein each node causes a local fluidflow restriction within the conduit.
 4. The beverage dispenser of claim2, wherein the multi-nodal flow rate controller further comprises amotive element used to apply force to each of the nodes.
 5. The beveragedispenser of claim 4, wherein the motive element comprises a thrustblock and an adjustment member providing for adjustment of minimum flowand maximum flow through the multi-nodal flow rate controller.
 6. Thebeverage dispenser of claim 5, wherein the adjustment member comprises athreaded stud coupled to an adjustment nut such that when themulti-nodal flow rate controller is in a maximum flow condition, thenodes contact the adjustment nut.
 7. The beverage dispenser of claim 6,wherein the threaded stud and adjustment nut are configured to providefine adjustment of the minimum and maximum flow positions of themultiple nodes.
 8. The beverage dispenser of claim 1, further comprisinga user interface for receiving information indicating at least onecondition selected from the group of conditions consisting of: thevolume of the receptacle, duration of dispensation, and thickness of afoam layer of the beverage after dispensation.
 9. The beverage dispenserof claim 1, wherein the multi-nodal flow rate controller is set for amaximum desired flow rate and a minimum desire flow rate.
 10. Thebeverage dispenser of claim 1, wherein the dispenser is operable in anactive mode and a passive mode.
 11. The beverage dispenser of claim 10,further comprising: a motive element used to apply force to each of thenodes in order to define a flow rate of fluid through the conduit,wherein when the dispenser is operable in the active mode, the motiveelement is controlled via pulse width modulation.
 12. The beveragedispenser of claim 1, wherein at least a portion of the subsurfacedispensing nozzle actuates between a first position and a secondposition.
 13. The beverage dispenser of claim 12, wherein the entiresubsurface dispensing nozzle actuates between a first position and asecond position.
 14. The beverage dispenser of claim 1, wherein theconduit and multi-nodal flow rate controller are selected to minimizegas breakout during compensation of the beverage.
 15. The beveragedispenser of claim 1, wherein the subsurface dispensing nozzle furthercomprises a dispensing tip movable between a first, open position and asecond, closed position.
 16. The beverage dispenser of claim 15, whereinthe dispensing tip selectively provides a subsurface foam-generatingdispensation in response to input from a user of the dispenser.
 17. Thebeverage dispenser of claim 1, further comprising a flow meter in fluidcommunication with the conduit.
 18. The beverage dispenser of claim 1,further comprising at least one sensor selected from the groupconsisting of pressure sensors and temperature sensor.
 19. The beveragedispenser of claim 1, further comprising a cooling circuit having acoolant disposed therein, the cooling circuit being configured to passin proximity to the multi-nodal flow rate controller to provide acooling effect to the beverage in the conduit.
 20. The beveragedispenser of claim 1, wherein the multi-nodal flow rate controllerincludes a plurality of nodes that create a turbulent fluidrecirculation zone downstream of each node in the fluid flow pathway.21. The beverage dispenser of claim 1, further comprising a horizontalmounting surface, wherein the beverage source is disposed below thehorizontal surface and the dispensing nozzle is disposed above thehorizontal surface.
 22. The beverage dispenser of claim 21, wherein theflow rate controller is disposed above the horizontal surface.
 23. Thebeverage dispenser of claim 21, wherein the housing is disposed on thehorizontal surface and wherein the dispensing nozzle is disposed withinthe housing.
 24. The beverage dispenser of claim 23, wherein the housingis mounted on the horizontal surface and wherein the dispensing nozzleand the flow rate controller are disposed in the housing.
 25. Thebeverage dispenser of claim 1, wherein the dispenser is capable offilling a pint or 0.5 liter receptacle to a desired measured line with awide variety of beverages in a dose time measure from start of beverageflow to end of beverage flow a of about 3.5 seconds or less, with amanual or electronically definable and controllable amount of foamgeneration.
 26. The beverage dispenser of claim 1, in which the exteriorsurfaces of the dispensing nozzle are coated with an antibacterialcoating or film to reduce the rate of bacterial growth on the nozzle.27. The beverage dispenser of claim 1, wherein substantially allportions of the fluid flow pathway internal to the dispenser areconfigured to allow to be self-draining of fluid to enhance ease andefficacy of cleaning, rinsing, and sanitation.
 28. A method fordispensing a beverage into a receptacle comprising the steps of:providing a beverage dispenser having a housing, a conduit with across-sectional area running through the housing, a multi-nodal flowrate controller disposed within said housing in contact with saidconduit, and a subsurface dispensing nozzle in fluid communication withthe conduit, wherein flow through the conduit to the subsurfacedispensing nozzle is regulated by regulating the contact between themulti-nodal flowrate controller and the conduit; selectively alteringthe cross-sectional area or geometry of at least a portion of theconduit using the flow rate controller to minimize gas breakoutassociated with beverage flow through the conduit; and dispensing thebeverage through the conduit and the subsurface dispensing nozzle. 29.The method of claim 28, further comprising the step of selectivelychanging flow rate through the conduit from a first flow rate to asecond flow rate.
 30. The method of claim 29, wherein the step ofselectively changing is implemented in response to at least onecondition selected from the group consisting of: duration of flow, priorflow through the conduit, input from a user of the beverage dispenser,and input from a programmer of the dispenser.
 31. The method of claim28, wherein the step of dispensing is performed for a predeterminedduration of time.
 32. The method of claim 28, wherein the step ofdispensing is performed for a predetermined volume of beverage.
 33. Themethod of claim 28, wherein the step of dispensing is performed untilthe receptacle is substantially full.
 34. The method of claim 28,further comprising the step of providing a cooling circuit having acoolant disposed therein, the cooling circuit being configured to passin proximity to the multi-nodal flow rate controller to provide acooling effect to the beverage in the conduit.
 35. The method of claim28, further comprising the step of providing at least one subsurfacepulse of a fluid through the beverage in the receptacle to generate foamin the beverage.
 36. The method of claim 35, wherein the fluid comprisesa comestible liquid beverage comprising one or more gases dissolved insolution.
 37. The method of claim 28, further comprising the step ofproviding a pulse of fluid into the beverage in the receptacle via abottom shut off valve disposed above, below, or at the upper surface ofthe beverage.
 38. A beverage dispensing system for use in an environmenthaving an ambient pressure and temperature comprising: a source ofpressurized gas; a beverage source pressurized to a level greater thanthe ambient pressure by the source of pressurized gas; a dispenserincluding a conduit in fluid communication with the leverage source anda subsurface dispensing nozzle in fluid communication with the conduit;and a multi-nodal flow rate controller disposed along said at least onconduit proximal to the beverage source in relation to the subsurfacedispensing nozzle, wherein flow through the conduit to the subsurfacedispensing nozzle is compensated to maintain substantially hydraulicflow within the conduit by adjusting the contact between the multi-nodalflow rate controller and the conduit.
 39. The beverage dispensing systemof claim 38, further comprising a flow meter disposed in fluidcommunication with the conduit.
 40. The beverage dispensing system ofclaim 38, wherein the multi-nodal flow rate controller is disposedwithin the dispenser.
 41. The beverage dispensing system of claim 38,wherein the subsurface dispensing nozzle includes a tip movable betweena first position and a second position.
 42. The beverage dispensingsystem of claim 41, wherein the subsurface dispensing nozzle tip isactuated using the same gas source as is used to pressurize the beveragesource.
 43. The beverage dispensing system of claim 41, wherein thesubsurface dispensing nozzle tip is actuated using a gas source separatefrom that used to pressurize the beverage source.
 44. The beveragedispensing system of claim 41, wherein the subsurface dispensing nozzletip is actuated by action of an electric motor.
 45. The beveragedispensing system of claim 41, wherein the subsurface dispensing nozzletip is actuated by action of an electric solenoid.
 46. The beveragedispensing system of claim 41, wherein the subsurface dispensing nozzletip selectively provides a subsurface foam-generating dispensation inresponse to input from a user of the dispenser.
 47. The beveragedispensing system of claim 41, wherein the subsurface dispensing nozzletip provides at least one subsurface pulse of a fluid though thebeverage in the receptacle to generate foam in the beverage.
 48. Thebeverage dispensing system of claim 41, wherein the exterior surfaces ofthe dispensing nozzle are coated with an antibacterial coating or filmto reduce the rate of bacterial growth on the nozzle.
 49. A method formass dispensing of a fluid comprising the steps of: providing adispenser having a conduit, a multi-nodal flow rate controller incontact with at least a portion of the conduit, and a subsurfacedispensing nozzle; measuring at least one of the parameters consistingof: fluid flow rate through the conduit, and dispensing time duringwhich the fluid is dispensed through the subsurface dispensing nozzle;selectively adjusting the flow of the fluid in response to said step ofmeasuring.
 50. An electronic controller for a device for dispensing abeverage from a beverage source into a receptacle comprising: aprocessor acting in accordance with a set of machine readableinstructions and a memory in data communication with the processor; anda user interface including user-selectable indicia for providing to theprocessor information indicating the size of the receptacle, theprocessor controlling the device for dispensing a beverage based on theprovided information.
 51. The electronic controller of claim 50, furthercomprising means for tracking the number of beverages dispensed from thebeverage source.
 52. The electronic controller of claim 50, wherein theuser interface further comprises user-selectable indicia for causing thedevice for dispensing a beverage to generate foam in the dispensedbeverage.
 53. The electronic controller of claim 50, further comprisingmeans for adjusting a flow rate of beverage through the device fordispensing a beverage.
 54. The electronic controller of claim 50,wherein the user interface further comprises user-selectable indicia forspecifying beverage dispensing settings.
 55. The electronic controllerof claim 50, wherein the processor controls flow of the beverage throughthe device for dispensing a beverage by ad using at least one of thefollowing conditions associated with the device: the dispensation timeof the device and the flow rate of a beverage through the device. 56.The electronic controller of claim 50, wherein the user interface issubstantially impervious to fluids.
 57. The electronic controller ofclaim 50, further comprising means for specifying the beveragedispensing characteristics after a predetermined amount of idle time.58. An apparatus for compensation of flow in a fluid dispensing systemcomprising: a subsurface fluid dispensing nozzle for initiating andterminating fluid flow; a fluid flow pathway; and a volumetric fluidflow controller having a plurality of flow restricting nodes, thevolumetric fluid flow controller in communication with the subsurfacefluid dispensing nozzle via the fluid flow pathway and defining a firstfluid flow rate through the subsurface fluid dispensing nozzle.
 59. Theapparatus of claim 58, wherein the volumetric fluid flow controllerdefines the first fluid flow rate during a first portion of a fluiddispense cycle and defines a second fluid flow rate through thesubsurface fluid dispensing nozzle during a second portion of the fluiddispense cycle.
 60. The apparatus of claim 59, wherein the volumetricfluid flow controller changes the second fluid flow rate to a thirdfluid flow rate through the subsurface fluid dispensing nozzle prior tothe completion of the fluid dispense cycle.
 61. The apparatus of claim59, wherein the first fluid flow rate is less than the second fluid flowrate.
 62. The apparatus of claim 59, wherein the third fluid flow rateis less than the second fluid flow rate.
 63. The apparatus of claim 59,wherein the third fluid flow rate is higher than the second fluid flowrate.
 64. The apparatus of claim 58, wherein the fluid flows through thesubsurface fluid dispensing nozzle at the first fluid flow ratethroughout the fluid dispense cycle.
 65. The apparatus of claim 58,wherein the volumetric fluid flow controller is disposed upstream of thesubsurface fluid dispensing nozzle in the fluid flow pathway.
 66. Theapparatus of claim 58, wherein the volumetric fluid flow controller isdisposed in the subsurface fluid dispensing nozzle.
 67. The apparatus ofclaim 58, wherein the subsurface fluid dispensing nozzle includes aninternal passageway having a diameter of less than at out 1 inch. 68.The apparatus of claim 58, wherein the subsurface fluid dispensingnozzle includes a volumetric displacement that allows the entirebeverage portion to be delivered into a receptacle with the dispensingnozzle remaining at the bottom of the receptacle without causingoverflow of the receptacle.
 69. The apparatus of claim 60, wherein thevolumetric fluid flow controller defines the first, second, and thirdfluid flow rates based on temperature or pressure readings of the fluidflowing through the subsurface fluid dispensing nozzle.
 70. A method forcontrolling volumetric flow rate during a fluid dispense eventcomprising: initiating a fluid dispensing event by opening a valvedisposed in a subsurface fluid dispensing nozzle; and establishing afirst volumetric fluid flow rate through the subsurface fluid dispensingnozzle by flowing the fluid received from a fluid source through avolumetric flow rate controller having a plurality of flow restrictingnodes acting to limit fluid flow through the flow rate controller. 71.The method of claim 70, further comprising: establishing a secondvolumetric fluid flow rate through the subsurface fluid dispensingnozzle by altering the flow pattern of the fluid through the pluralityof flow restricting nodes, wherein the first volumetric fluid flow rateis established during a first portion of a fluid dispense cycle and thesecond volumetric fluid flow rate is established during a second portionof the fluid dispense cycle.
 72. The method of claim 71, furthercomprising: reducing the second volumetric fluid flow rate to a thirdvolumetric fluid flow rate through the subsurface fluid dispensingnozzle prior to the completion of the fluid dispense event.
 73. Themethod of claim 71, wherein the first volumetric fluid flow rate is lessthan the second volumetric fluid flow rate.
 74. The method of claim 70,wherein the fluid flows through the subsurface fluid dispensing nozzleat the first volumetric fluid flow rate throughout the fluid dispenseevent.
 75. The method of claim 72, wherein establishing the first,second, or third volumetric fluid flow rates includes receivingtemperature or pressure readings of the fluid flowing through thesubsurface fluid dispensing nozzle.
 76. A method for minimizinggravimetric fallout in a fluid dispensing system comprising: defining avolumetric flow rate for a subsurface dispensing nozzle to create a flowvelocity in the subsurface dispensing nozzle greater than thatestablished by gravity on the fluid in the nozzle.
 77. The method ofclaim 76, wherein the flow velocity prevents gas from entering thesubsurface dispensing nozzle during dispensing of the fluid herebylimiting gas formation in the fluid flow.
 78. The method of claim 66,wherein the dispensing nozzle includes an internal passageway having adiameter of less than about 1 inch.
 79. A method for controlling thequantity of foam during a beverage dispensing event comprising:initiating the beverage dispensing event by opening a shut-off valvedisposed in the bottom of a subsurface beverage dispensing nozzle; andopening and closing the shut-off valve of the subsurface dispensingnozzle one or more times during the dispensing event to create adisturbance in the beverage to generate a defined amount of foam in thedispensed beverage.
 80. The method of claim 79, wherein the opening andclosing of the shut-off valve occurs when the subsurface dispensingnozzle is located above the upper surface of the dispensed beverage. 81.The method of claim 79, wherein the opening and closing the valve of thesubsurface dispensing nozzle is manually or automatically applied. 82.The method of claim 79, further comprising: establishing a secondvolumetric flow rate through the subsurface beverage dispensing nozzleby altering the flow pattern of the fluid through the volumetric flowcontroller, wherein the first volumetric fluid flow rate is establishedduring a first stage of the beverage dispense event and the secondvolumetric fluid flow rate is established during a second stage of thebeverage dispense event, whereby the transition from the firstvolumetric flow rate to the second volumetric flow rate is controlled toprovide a defined amount of foam.
 83. The method of claim 82, furthercomprising: changing the second volumetric fluid flow rate to a thirdvolumetric fluid flow rate through the subsurface fluid dispensingnozzle prior to the completion of the fluid dispense event to generate adesired amount of foam.
 84. The method of claim 79, wherein opening anclosing the shut-off valve of the subsurface dispensing nozzle one ormore times are applied to a beverage serving after the beverage has beenpoured but prior to serving to a customer for the purpose of refreshingor restoring a desired foam cap finish that has dissipated over the timeperiod from first pour to customer serving.
 85. The method of claim 79,wherein variations in the shape and size of a beverage serving containercan be accommodated with regard to the foam finish of the pour asdesired by varying the number of subsurface foam making opening andclosing cycles applied to the beverage at the end of the pour until thedesired foam finish is achieved.
 86. The method of claim 79, wherein theshut-off is cyclically opened to a flow aperture dimension which is lessthan fully open for the purpose of creating higher flow velocity andthus more turbulent flow, thereby increasing the amount of foam formedwith each open-close cycle.
 87. The method of claim 79, wherein thevalve is cyclically operated from closed to fully open and back toclosed, and where the rate of closing motion of the valve is variable,thus allowing the period of beverage flow and its flow velocity to beincreased, thus increasing the amount of flow turbulence and the amountof foam create with each opening and closing cycle.
 88. The method ofclaim 79, wherein the duration of a foam making opening and closingcycle, as measured from initiation of shut-off valve opening tocompletion of shut-off valve closing, is about 100 milliseconds or less.89. The method of claim 79, wherein the duration of a foam makingopening and closing cycle, as measured from initiation of beverage flowcontrol valve opening to completion of beverage flow control valveclosing, is about 60 milliseconds or less.
 90. The method of claim 89,where the total duration of all of the foam making pulses applied to apoured beverage is about one second or less.
 91. The method of claim 79,further comprising providing a beverage dispenser electronic controller,and wherein the desired foam cap to be applied to successive pours canbe determined by sequentially applying single flow pulses until adesired foam level is reached, and then entering the number of foammaking pulse cycles into the beverage dispenser electronic controllerfor use with subsequent pours.
 92. The method of claim 91, wherein thenumber of flow pulses is a part of a complete set of beer dispensing parmeters used as a recipe for producing a desired pour with a desired foamfinish.
 93. The method of claim 79, wherein one or more foam makingcycles at a comparatively high volumetric flow rate is combined with oneor more foam making cycles at a comparatively lower volumetric flowrate, thereby making more foam in fewer pulse cycles and in less time,but with a foam quantity resolution essentially equivalent to formingthe same amount of foam only at the lower flow rate.
 94. The method ofclaim 79, wherein the number of foam making subsurface pulsed flowcycles can be operator determined and operator initiated, provided theshut-off valve opening and closing motions are rapid and complete,without the possibility of undefined or unintended intermediatepositioning or actuation rates of the nozzle valve.
 95. The method ofclaim 79, further comprising: providing a temperature sensing componentin the nozzle to sense the temperature of the beer in order to reducethe pulsed flow cycle count with increasing beer temperature which wouldcause increased beer foaming, and increasing pulsed flow cycle count dueto decreasing beer temperature.
 96. The method of claim 79, in which thechange in pulsed flow cycle count due to a change in beveragetemperature is combined on a weight formula basis with the change inpulsed flow cycle count due to a change in beverage pressure in order tomaintain a consistent and desired foam cap.
 97. The method of claim 79,wherein increasing beer temperature inferentially measured as a functionof elapsed time, as measured from the last beverage dispensing event,causes the pulsed flow cycle count to be reduced, in order to maintain aconsistent and desired foam cap.
 98. The method of claim 79, furtherincluding the step of reducing the pulsed flow cycle count applied tothe beverage to avoid foamy beverage overflow of a drink vessel at theend of dispensing due to in stability related to reduced gas solubilitywith increasing beverage temperature in the dispenser nozzle afterperiods of inactivity.
 99. A method of taking foam in a dispensedbeverage in which pulsatile beverage flow, introduced into pouredbeverage below the fluid surface hereof, can cause formation of foamvariable by the number of flow pulses, and where control of the amountof foam formed with each pulse and cumulatively as the sum of all pulsesis a function of pulse flow rate, pulse flow duration, pulse flowvelocity, pulse flow shape, and pulse flow frequency.
 100. A method oftaking foam in a dispensed beverage in which the subsurface position orlocation of the beverage nozzle flow tip in a serving glass during theprimary dispense flow need not be changed or altered for correct andeffective application of pulsed flow foam making cycles to form thedesired foam finish at the completion of the dispensing of the primarybeverage serving volume.
 101. An apparatus for controlling the quantityof foam generated during a beverage dispense event comprising: asubsurface nozzle having a beverage flow control valve; and an actuatorfor opening and closing the flow control valve below the surface of thebeverage to cause a substantially repeat able flow disturbance in thebeverage to generate a defined amount of foam in each beverage dispenseevent.
 102. The apparatus, of claim 101, further comprising anelectronic controller in which a desired amount of foam can be enteredas a designated numb or of subsurface flow cycles for automaticimplementation at the conclusion of a beverage dispense event.
 103. Theapparatus of claim 102, wherein the electronic controller includes auser interface comprising a sealed membrane switch panel.
 104. Theapparatus of claim 102, wherein the number of opening and closings ofthe flow control valve is a part of a set of dispensing parameters usedfor producing a desired amount of foam during a beverage dispense event.105. The apparatus of claim 101, wherein the opening and closing of thecontrol valve is specified by user inputs of pulse on and pulse offtime.
 106. The apparatus of claim 101, wherein the control valve iscyclically opened to a flow aperture dimension that is less than fullyopen for the purpose of creating higher flow velocity thereby increasingthe amount of foam formed with each open-close cycle.
 107. The apparatusof claim 106, further comprising means for mechanically and adjustablyvarying the open position of the control valve.
 108. The apparatus ofclaim 101, further including in electronic motion encoding apparatus formeasuring and adjustably varying the open position of the control valve109. The apparatus of claim 101, wherein the control valve is cyclicallyoperated from closed to fully open and back to closed, and where the ratof closing motion of valve is variable, thus allowing the period ofbeverage flow and its flow velocity to be increased, thus increasing theamount of flow turbulence and the amount of foam created with eachopening and closing cycle.
 110. The apparatus of claim 101, whereinmeans are provided for mechanically and adjustably varying the open foammaking position of the beverage flow control valve following a beveragedispensing pour for the purpose of separately defining beverage flowvelocity and hence flow turbulence for pulsed flow foam making.
 111. Theapparatus of claim 101, further including in electronic motion encodingapparatus for measuring and adjustably varying the open foam makingposition of the beverage flow control valve for the purpose ofseparately defining beverage flow velocity and hence flow turbulence forpulsed flow foam making.
 112. The apparatus of claim 101, furthercomprising: a detector for electronically detecting the fully closed andfully opened positions of the beverage flow control valve, the detectorbeing used to sense and define a complete pulsed flow cycle.
 113. Theapparatus of claim 101, further comprising: an electronic dispensersystem controller in which the desired a mount of foam can be entered asa designated number of subsurface pulsed flow cycles into an electronicdispenser system controller for automatic implementation at theconclusion of a primary volume beverage pour.
 114. The apparatus ofclaim 111, further comprising: a measuring and comparing element wherebyvalve stroke position encoding of the subsurface filling bottom shut-offbeverage dispensing valve allows the fully open to flow and the fullyclosed to flow motion transmit times to be measured and compared todefined and expected elapsed times, thus assuring that foam making flowpulse cycles are produced correctly and causing termination of the foamproducing flow pulse cycle sequence and alarming if the actuation timesare not correct or within specified variation limits.
 115. The apparatusof claim 111, further comprising: a measuring and comparing componentwhereby valve stroke position encoding of the flow control valve allowsthe total elapsed time of all desired foam making flow pulse cycles tobe measured and compared to a defined and expected elapsed time. 116.The apparatus of claim 111, further comprising: a measuring andcomparing component whereby valve stroke position encoding or flowon-off encoding of the beverage flow control valve allows the number ofcompleted foam making flow pulse cycles to be counted and compared to aprogrammed number of cycles, thus assuring that the amount of foamproduced corresponds to the amount desired, and causing alarming if thecycle count is not correct.
 117. The apparatus of claim 113, furthercomprising: a pressure sensor to measure the pressure applied to thebeverage in the beverage container or in the beverage flow pathway, andthe pulsed flow cycle count is reduced with increasing beer foaming dueto increasing flow turbulence due to increasing volumetric flow ratesdue to increasing beverage pressure, and where the pulsed flow cyclecount is increased with decreasing beer foaming due to decreasing flowturbulence due to decreasing volumetric flow rates due to decreasingbeverage pressure.
 118. (canceled)
 119. (canceled)
 120. (canceled) 121.(canceled)
 122. (canceled)
 123. A beverage dispenser for dispensing acarbonated beverage from a beverage source into a receptacle, thedispenser comprising: a housing defining an interior volume and having afirst surface proximal to the beverage source and a second surfacedistal to the beverage source; a conduit in fluid communication with thebeverage source entering the first surface of the housing andterminating proximate the second surface of the housing; a flow ratecontroller disposed within the interior volume of said housing incontact with said conduit; a subsurface dispensing nozzle in fluidcommunication with the terminal end of the conduit, wherein flow throughthe conduit to the subsurface dispensing nozzle is compensated tomaintain substantially hydraulic beverage flow within the conduit byadjusting the contact between the multi-nodal flow rate controller andthe conduit and a user interface for receiving information indicating atleast one condition selected from the group of conditions consisting of:the volume of a receptacle, duration of dispensation, and thickness of afoam layer of the beverage after dispensation.
 124. The beveragedispenser of claim 123, wherein the flow rate controller is separate andapart from the dispensing nozzle.
 125. The beverage dispenser of claim123, wherein the flow rate controller is hydraulically upstream of thedispensing nozzle.
 126. The apparatus of claim 58, wherein the pluralityof flow restricting nodes are configured to reduce the amount of forcenecessary to compress the fluid conduit in order to achieve the desiredflow rate.
 126. The beverage dispenser of claim 20, wherein the fluidrecirculation zones are denoted by fluid flow separation from theconduit wall at the points of flow restriction such that substantialhead loss is introduced by way of turbulent energy dissipation withinthe ensuing recirculation zones.
 127. The beverage dispenser of claim20, wherein the node spacing is such that the detached flow immediatelydownstream of each nodal restriction is substantially re-attached at theentry of the subsequent node.
 128. The beverage dispenser of claim 20,wherein the nodal spacing is between one and eight internal conduitdiameters.
 129. The beverage dispenser of claim 20, wherein themulti-nodal flow rate controller is completely housed within an internalfluid flow pathway of the subsurface nozzle.
 130. The method of claim83, further comprising: establishing a second volumetric flow ratethrough the subsurface beverage dispensing nozzle by altering the flowpattern of the fluid through the volumetric flow controller, wherein thefirst volumetric fluid flow rate is established during a first stage ofthe beverage dispense event and the second volumetric fluid flow rate isestablished during a second stage of the beverage dispense event,whereby the transition from the second volumetric flow rate to the thirdvolumetric flow rate as well as the duration of the third stage of flowrate is controlled to provide a defined amount of foam.
 131. (canceled)132. (canceled)